Vegan Date Spice Muffins or Bread | Fruit Sweetened

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Vegan Date Spice Muffins

This 100% fruit sweetened Vegan Date Spice Muffin recipe features the satisfying malty flavor of medjool dates puréed with cinnamon, ginger and a touch of vanilla extract. These vegan muffins also feature pecans and raisins for an irresistibly earthy flavor complexity and texture.

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Vegan Date Spice Muffin Recipe

1 ¾ cups + 1 Tablespoon non-dairy milk
1 ½ teaspoons apple cider vinegar

1 ½ cups whole wheat flour
½ cup + 2 Tablespoons all-purpose flour
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda

1 ¼ cups pitted medjool dates (about 20), pitted and quartered
½ cup vegetable oil
1 ½ teaspoons cinnamon
1 ½ teaspoons ginger
1 teaspoon salt
1 ½ teaspoons vanilla extract

¾ cup chopped pecans
¾ cup chopped raisins

1) Curdle the non-dairy milk

Preheat your oven to 325F (163C). In a medium bowl, whisk together non-dairy milk and apple cider vinegar. Let it sit for about 10 minutes so the non-dairy milk curdles.  

2) Whisk together the dry ingredients

In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, baking powder and baking soda. 

3) Blend together the flavor building ingredients

In a food processor or blender, add the dates, vegetable oil, cinnamon, ginger, salt and vanilla extract. Add the non-dairy milk and apple cider vinegar mixture and process until smooth. If you're using a blender, you may have to process this in two separate batches. 

4) Build the batter and stir in the pecans and raisins

Add the ingredients from the food processor or blender to the bowl containing the dry ingredients in step 2. Mix until just incorporated then stir in the pecans and raisins.

5) Bake to perfection

To make muffins

Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.

Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. This recipe makes 1 loaf or 6 to 8 Vegan Date Spice Muffins.

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Oil-free version

These look delicious. But since I am trying to go oil-free, I'm wondering if these muffins turn out well substituting applesauce for the oil.

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Very good. Vegan is much better, than when I use to use milk and eggs.

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This looks beautiful! The recipe does not specify quantity on cloves--could you clarify? I'm guessing 1/4 tsp?

Owner's reply

Thanks for inquiring about the cloves in these muffins Webbetron! I removed the cloves from the recipe some time ago because I felt it was overpowering for the dates. I've updated the recipe to reflect that. Thanks for letting me know!

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Easy as anything and soooo good on a weekend morning. I threw some figs in with the dates and blended the liquids in my NutriBullet - I gotta admit that mixture alone was so good, I might just make that for a dessert. :-)

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New Holiday favorite!

I am very pleased with this recipe, i baked my friends all a cake.
i love being able to to taste the raisins and nuts, it adds a very good extra to the date flavoring.
also completely fruit sweetend, it's great.

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I'm addicted

Thank You.
I love that these are 100% fruit sweetened! On my second batch second week in a row. I'm thinking of trying to adapt this recipe into a chocolate cake for my birthday, any suggestions? If not do you have a vegan fruit sweetened chocolate cake recipe?

Owner's reply

So glad you like this! I'll try to get some more fruit sweetened stuff on here. I don't have a chocolate version of this but if you sub some of the soy milk with white grape juice concentrate (or just white grape juice) that hasn't had any sugar added, then displace some of the flour with cocoa powder it might work out for you. Let me know if it does!

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