I’m calling these cupcakes instead of muffins because in truth; they tasted too sweet to be a muffin! But at the same time, the only sweet ingredients in these muffins are dates and stevia. So I suppose it would be the taster’s call. This is my opinion though: in regards to health they’re muffins, in regards to taste they’re cupcakes :) No frosting required! Although I think that some honey whipped cream from Shirley over at GFE would be just divine on these! (I need to try that pronto :))
For some reason the ‘mini muffins’ were lighter in color than the large muffins. They both tasted great though!
Sugar Free Date Muffins
3/4 cup finely chopped dates
1 1/4 cup boiling water
1 teaspoon baking soda
1/2 cup sorghum flour
1/2 cup tapioca flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 large egg
1/4 cup corn oil
1/2 cup date sugar
1 teaspoon vanilla
10 drops liquid stevia
Preheat the oven to 350 degrees.
In a heat safe container, place your chopped dates. Bring 1 1/4 cup water to a boil. Into that container, also add the baking soda. There will be a small reaction, so make sure you have a large enough container to manage any bubbling. Pour that mix onto the chopped dates. Cover (I used a kitchen towel) and set aside.
In a small bowl, sift all your flours, cornstarch, and baking powder so they are well combined. Set aside.
In yet another bowl (this should be a larger one), lightly beat the egg. Add the corn oil while beating and mix in well. Whisk in the date sugar, vanilla, and liquid stevia. Once that is mixed well, add the flour mix. While mixing these too together it will be rather resistant. Keep mixing!
Finally, add the water, baking soda, and date mix. Combine well.
Spray your muffin pans (or if you use muffin papers like I did). It’ll rise almost double, so fill accordingly. You can use either regular size or a mini muffin tray. I actually did both and they both turned out great! I will note though, I found it slightly strange that the smaller mini muffins were a lot lighter than the larger muffins. They both tasted great though, so I’m not sure what all that was about.
Bake larger muffins for approximately 20 minutes. If you use a mini muffin tray, they should be done just shy of 15 minutes.
These truly are for dessert, but they don’t come along with all the unnatural sweeteners, just dates and stevia!
This recipe is linked to Food on Friday, Foodie Friday, Friday Favorites, Wholesome Whole Foods, Friday Food, Fight Back Friday, I’m Lovin It Friday, Vegetarian Foodie Friday, Family Food Fridays, and the Grocery Cart Recipe Swap.