Walnut Date Muffins

These muffins freeze well; defrost individually for a quick and easy breakfast.
Body+Soul, October 2006
  • Prep Time 15 minutes
  • Total Time 40 minutes
  • Yield Serves 12
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  • 3/4 cup whole-wheat flour, spooned and leveled
  • 3/4 cup all-purpose flour, spooned and leveled
  • 1/3 cup packed light-brown sugar
  • 1 3/4 teaspoons pumpkin-pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup light (mild) molasses
  • 6 tablespoons light olive, canola, or safflower oil
  • 2 large eggs
  • 1 1/4 cups walnuts, coarsely chopped
  • 1 cup pitted dates, coarsely chopped


  1. Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners. In a large bowl, whisk together the flours, brown sugar, pumpkin-pie spice, baking soda, and salt.

  2. In a separate bowl combine milk, molasses, oil, and eggs; stir into dry ingredients, mixing just until moistened. Fold in walnuts and dates.

  3. Divide batter evenly among muffin cups. Bake until a toothpick inserted in center of a muffin comes out clean, 20 to 23 minutes. Cool 5 minutes in pan, and then remove and cool to room temperature.

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