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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.

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11 Responses to ‘Cupcakes’ the Natural and Sugar Free way!

  1. Chaya says:

    I think it is the the dates that make it so sweet. I made a cake recently with dates and was shocked how sweet the cake was. Nice, natural way to get sweetness.

    This looks delicious and now that we discovered, we like dates, I can put this on my list to make.

  2. Alisa says:

    What a funny coincidence! I just finished making (and enjoying) date muffins for breakfast! Mine used spelt and oat flour though. Sweetened with dates and a wee bit of maply syrup. Not too sweet, just the way I like them in the morning. Added some jam for the hubby though :)

  3. Iris says:

    Oh wow! These look so rich! I need to get date sugar and stevia so I can make them!

  4. Oooh, love the dark rich look of the larger ones although I wouldn’t turn any of them down, that’s for sure. ;-) These have a gingerbread look in your photo–love that! And, I need dates! I have all the other ingredients. Thanks so much for the shout out, dear. Yep, one day soon you must make that whipped cream. :-)


  5. These look SO good! Will you please share with my readers too? I have a new recipe linky for good, healthy family foods. It’s here:

    Family food Fridays

  6. […] 1. Kristen (the Perfect chocolate chip cookie?)) 2. Breastfeeding Moms Unite! (Summer Fruit Tarts) w/Vegetarian Linky 3. April@ 21st Century Housewife (Pork Tenderloin with Apple Balsamic Gravy) 4. Fresh Food 5. Aubree Cherie (Sugar Free Cupcakes) […]

  7. April Harris says:

    Oh my these sound good! I love dates, and sugar free cupcakes sound almost too good to be true!!

  8. zentMRS says:

    Yum! Maybe I can pick up some dates at our farmers market this afternoon… these would be good for dessert!

  9. Melodie says:

    Nice one! These look yummy! Thanks for linking at Vegetarian Foodie Fridays!

  10. I hope you don’t mind, I linked to this recipe from a weekly theme I do called “Sugar Free Sunday”. I’ve love to have you link any of your sugar free recipes. I’ve just been sugar free for short time, and I still mostly just substitute Splenda for sugar in a “regular” recipe, but would love for you to link some of your more naturally sugar free recipes.

  11. Jerri says:

    Wow, sugar free cupcakes! They look good!

    Thanks for linking up with me for Friday Favorites!

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