When creating these Spiced Date Chocolate Muffins, I set out to make a treat that was naturally sweetened, dairy-free, grain-free, and egg-free. Most importantly, I wanted it to be chocolaty—and these muffins deliver on all counts. Although often categorized as a grain, buckwheat is technically a seed. In fact, it is one of the few complete plant-based proteins, containing all nine essential amino acids our bodies need but cannot produce on their own. That is just one of the many reasons I like using buckwheat in baking.
These muffins rely on dates for their natural sweetness, with just a touch of maple syrup added to bring out the rich flavors. A pinch of cayenne provides a subtle warmth that lingers (unless you’re feeling bold and add more!), while cinnamon adds comforting depth.
Give these Spiced Date Chocolate Muffins a try the next time you are craving a wholesome, nourishing treat!
Soak the dates.
Make the date paste by processing the dates with a 1/4 cup of soaking liquid in a food processor.
Whisk the cacao powder and 1/2 cup boiling water until smooth.
Whisk together the dry ingredients.
Soak the ground chia in 2 Tbsp reserved date soaking liquid or water.
Add the remaining wet ingredients and whisk.
Add the dry ingredients into the wet ingredients and whisk until smooth.
Blend in the chocolate paste and whisk until smooth.
Scoop the batter into lined muffin tins and sprinkle with cacao nibs, if using. Transfer to the oven and bake at 350F for 16-20 minutes.
Spiced Date Chocolate Muffins (Grain-Free)
These muffins are naturally sweetened with dates and made without eggs, grains, or dairy. A touch of cayenne and cinnamon add warmth, making them a nourishing treat for any occasion!
12
muffins30
minutes20
minutesKeep the screen of your device on
Ingredients
1 cup (5.5-6 oz) pitted dates
1/3 cup + 1 Tbsp good cacao powder
1 1/2 cups boiling water, divided
1/2 cup buckwheat flour
1/2 cup chickpea flour
2 Tbsp arrowroot starch
1/2 tsp baking soda
1 1/2 tsp baking powder (grain-free if needed)
1/2 tsp fine sea salt
1 tsp ground cinnamon
pinch of cayenne (optional)
1 Tbsp ground chia seeds
1/2 cup milk of choice (I like homemade nut milk)
2 tsp vanilla extract
1/4 cup melted coconut oil
2-3 Tbsp maple syrup*
- Optional
cacao nibs**
Directions
- Add the dates to a medium, heatproof bowl and cover with approximately 1 cup of boiling water. Let sit for 20 minutes. Drain the dates, reserving all of the soaking liquid. Add the dates to a food processor and process on low. With the food processor running, gradually add ¼ cup of the reserved soaking liquid through the feeding tube. Turn to high and continue to process, pausing to scrape the sides as needed, until you have a smooth paste (this may take 2-3 minutes). Set aside.
- Position a rack in the center of your oven and preheat the oven to 350F. Line a 12-cup muffin tin with muffin/cupcake liners.
- In a small heatproof bowl, whisk together the cacao powder and remaining ½ cup of boiling water until fully dissolved and you have a smooth paste.
- In a medium bowl, whisk together the buckwheat flour, chickpea flour, arrowroot starch, baking soda, baking powder, fine sea salt, cinnamon, and cayenne.
- To a large bowl, add the Tbsp of ground chia along with 2 Tbsp of the reserved date soaking liquid (or filtered water). Let sit for a minute or two, then whisk in the milk, date paste, vanilla extract, melted coconut oil and maple syrup. Add the flour mixture and whisk until combined. Stir in the cacao paste and whisk until you have one smooth batter.
- Scoop the batter into your lined muffin tins, filling each about ¾ full.*** If desired, sprinkle the tops with cacao nibs. Bake for 16-20 minutes or until a toothpick inserted into the center comes out mostly clean, with just a few crumbs sticking to it. Let the muffins rest in the tin for 10 minutes before removing them from the tin and transferring them to a rack to allow them to fully cool.
Notes
- *While relying mostly on the dates to sweeten these muffins, the touch of maple syrup really helps balance flavors and brings out the chocolatiness. These muffins are not terribly sweet overall, so feel free to use 2 or 3 Tbsp of maple syrup here, depending on your personal preference.
- **If serving the same day, I store the muffins at room temperature and I always add cacao nibs, as they add a nice crunch and chocolate boost. If you plan to store them for longer and are keeping them in an airtight container in the fridge, the cacao nibs will soften and lose their texture. To re-invigorate them, briefly put the muffins back into the oven at 275F for 10 minutes before serving to crisp up the cacao nibs.
- ***These muffins rise moderately, so you can fill the liners a generous 3/4 cup of the way.
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