Raisin-Date Apple Muffins

Raisin-date puree replaces added sugar and fat in these light and cinnamon-y apple muffins.

By Rosemary Mark


  • 1/2 cup Sun-Maid Natural Raisins or Golden Raisins (natural raisins will make a darker muffin)
  • 1/2 cup Sun-Maid Pitted Dates (about 10 deglet noor or 8 large medjool dates)
  • 3/4 cup hot tap water
  • 2 eggs
  • 1 cup white wheat flour or 1/2 cup each all-purpose and whole wheat
  • 1/2 cup almond meal or almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup Sun-Maid Natural Raisins
  • 1/2 cup shredded unpeeled sweet apple


    HEAT oven to 375° F. Grease 12 (2 -inch) muffin cups, or coat with cooking spray.
    WHIRL golden raisins, dates and hot water in a blender or food processor until fruit is evenly pureed. Add eggs and whirl just to blend.
    COMBINE flour, almond meal, baking soda, cinnamon and salt in a medium bowl. Stir with a whisk to blend.
    ADD raisin-date puree, raisins and apple to flour mixture; stir just until dry ingredients are moistened.
    SPOON batter into prepared muffin cups.
    BAKE 16-17 minutes or until tops spring back when lightly to touched. Cool in pan 3 minutes. Remove muffins to wire rack to cool completely. Store airtight 2-3 days or freeze for longer storage.

    Makes 12 muffins.

    Note: A greased muffin tin is recommended instead of paper liners which muffins may stick to.

    Per Serving: 134 Calories 3.5 g fat 0.5 g fat, sat 31 mg cholesterol 3.9 g protein 24.4 g carbohydrate 12.7 g sugars 143.2 mg sodium 2.8 g fiber