Walnut Date Muffins

Prep Time:
15 mins
Total Time:
40 mins

These walnut and date muffins make a hearty breakfast that you can prepare in advance.


  • ¾ cup whole-wheat flour, spooned and leveled

  • ¾ cup all-purpose flour, spooned and leveled

  • cup packed light-brown sugar

  • 1 ¾ teaspoons pumpkin-pie spice

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup milk

  • cup light (mild) molasses

  • 6 tablespoons light olive, canola, or safflower oil

  • 2 large eggs

  • 1 ¼ 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.

Cook's Notes

These muffins freeze well; defrost individually for a quick and easy breakfast.

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