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Fluffy Double Chocolate Chip Muffins are made with dates, making them refined-sugar free

Double Chocolate Chip Muffins

Print Recipe
These fudgy and ultra-chocolatey Double Chocolate Chip Muffins are made with dates, instead of sugar, making them a healthier option!
Course Baking
Cuisine American
Keyword bakery style muffins, buttermilk muffins, chocolate, chocolate chip muffins, Chocolate muffins, dates, double chocolate, healthy, healthy muffins, medjool dates, muffin, muffins, natural delights medjool dates, refined sugar free, tall muffin tops
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins

Equipment

  • Blender

Ingredients

Double Chocolate Chip Muffins

  • 340 g (12oz) Natural Delights Pitted Medjool Dates
  • 2 cups (480g) Full-Fat Buttermilk
  • 2 cups (240g) All Purpose Flour
  • 2/3 cup (70g) Dutch Processed Cocoa Powder
  • 1 ½ tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 cup (110g) Vegetable Oil
  • 2 tsp Vanilla
  • 1 cup (250g) Chocolate Chips

Instructions

  • Preheat oven to 425°F. Prepare a cupcake tin with 12 liners, or two cupcake tins with 6 liners in each. Meanwhile, add the buttermilk and medjool dates to a high-powered blender, then blend until very smooth, about 1-2 minutes of blending. Set aside.
  • In a medium to large mixing bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In another large bowl, whisk together the blended dates and buttermilk, oil, and vanilla.
  • Pour the dry ingredients into the wet ingredients bowl, then fold together with a spatula. Fold until it is fully combined, but do not overmix! Add the chocolate chips, then lightly fold them into the batter.
  • Evenly distribute the batter between the cupcake liners, then place into the oven. Bake for 5 minutes at 425°F, then turn the oven down to 350°F and bake for an additional 15 minutes, or until an inserted toothpick comes out clean.