These chocolate date muffins are a naturally sweet, rich, and fluffy treat made with no refined sugar, dairy, or eggs. I love how the sweetness from the Medjool dates blends perfectly with cocoa and chocolate chips for a decadent bite that still feels nourishing. Whether I’m baking for myself or sharing with others, these muffins always hit the spot. Chocolate Date Muffins

Why You’ll Love This Recipe

I love how soft and moist these muffins turn out without needing eggs or butter. The Medjool dates bring a deep caramel-like sweetness, so I don’t have to use any refined sugar (unless I want to). They’re quick to mix together, super satisfying, and perfect for breakfast, dessert, or a midday snack. Plus, I can easily customize them with extra chocolate, nuts, or even a citrus twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

300 g (10.5 oz) pitted Medjool dates (about 17 large dates)
¾ cup warm water
¾ cup warm almond milk (or other plant-based milk)
⅓ cup mild olive oil (or melted coconut oil or canola oil)
1 teaspoon vanilla extract
1½ cups all-purpose flour (or white spelt or whole wheat flour)
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ cup coconut sugar (optional, for extra sweetness)
½ cup chocolate chips (optional, for extra chocolate pockets)

Directions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with paper liners and lightly grease them.
If the dates aren’t already pitted, I remove the pits and weigh out 300 grams.
I combine the warm water and warm almond milk in a jug. If using a regular blender that can’t handle hot liquid, I soak the dates in the warm mixture for 10 minutes.
I transfer the dates, warm liquid, and olive oil into a high-speed blender and blend until completely smooth and creamy.
In a large bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, and coconut sugar.
I pour the blended date mixture into the dry ingredients, add the vanilla extract, and gently stir until just combined. If the batter feels too thick, I add a splash of milk, one tablespoon at a time.
I fold in the chocolate chips.
I divide the batter evenly among the muffin cups and top with extra chocolate chips if I’m feeling indulgent.
I bake the muffins for 30 to 35 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs.
I let them cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely for about 2 hours.

Servings and timing

Servings: 12 muffins
Prep time: 10 minutes
Bake time: 30–35 minutes
Total time: 50 minutes

Variations

I sometimes swap the warm water for warm orange juice to add a chocolate-orange twist.
I like using soy or oat milk instead of almond milk when I want to change up the flavor.
For added crunch, I mix in chopped walnuts or pecans instead of chocolate chips.
To make mini muffins, I divide the batter into smaller cups — this usually makes about 36 mini muffins and I bake them for 18–22 minutes.
If I need a gluten-free version, I follow a specific gluten-free flour blend, since almond or oat flour alone won’t hold the structure.

Storage/reheating

Once the muffins have cooled, I store them in an airtight container in the fridge for up to 4 days. They also freeze really well — I wrap each one individually and freeze them for up to 2 months. When I’m ready to eat, I thaw overnight in the fridge or reheat in the microwave for 20–30 seconds, or in a 325°F (160°C) oven for 5–7 minutes until warmed through.

FAQs

Can I use a different kind of date instead of Medjool?

I can try using other soft dates, but I may need to soak them longer and adjust the liquid since Medjool dates are naturally moist and sweet.

Can I make these muffins without the added coconut sugar?

Yes, the dates provide enough sweetness on their own. I usually skip the coconut sugar unless I want them extra sweet.

What should I do if the batter seems too dry?

I add a tablespoon of plant milk at a time until the batter is smooth and slightly thick. This often happens if the dates are drier.

Can I add other mix-ins besides chocolate chips?

Definitely. I like to mix in chopped nuts, shredded coconut, or even dried fruit depending on what I’m in the mood for.

How do I know when the muffins are fully baked?

I insert a toothpick into the center — if it comes out with moist crumbs (not wet batter), they’re done. They’ll also feel slightly firm to the touch.

Conclusion

These chocolate date muffins are my go-to when I want something sweet, chocolatey, and a little more wholesome. They’re simple to make, naturally sweetened, and easy to adapt to whatever I have in the pantry. Whether for breakfast or dessert, they never disappoint.