Sugarless Fruit Nut Muffins Recipe -
Sugarless Fruit Nut Muffins Recipe
  • READY IN 35 mins

Sugarless Fruit Nut Muffins

Recipe by  

"A really delicious sweet tasting sugarless muffin!"

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners. In a saucepan over medium-high heat, combine dates, raisins, prunes, and water. Boil for 5 minutes, then stir in butter and salt; set aside to cool.
  2. When fruit mixture is cool, transfer to a large bowl. Beat in eggs and vanilla. Stir together flour, baking soda and baking powder, then blend into fruit mixture. fold in nuts. Spoon into muffin cups 2/3 to 3/4 full.
  3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
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Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2007

I made these muffins to "disguise" prunes for a friend during a long recouperation. Although I figured out I should add the water to the fruit before cooking, maybe it should be a bit clearer about that. I mixed together a topping of chopped nuts, brown sugar and cinnamon and sprinkled a little on before baking (which I do with a lot of muffins and bread). They are very tasty and light! Thanks for sharing. EV

Most Helpful Critical Review
May 17, 2008

Just an FYI...these are NOT sugarless. They should be labeled as "No sugar added" or something along those lines. The dates, raisins, and prunes are actually incredibly high in sugars. Natural sugars are better for you, but this recipe would not necessarily be good for someone who needs to, or wishes to, strictly limit sugars in his/her diet.

Apr 05, 2005

In a word . . . YUM! I made these for my toddler twins and ended up eating as much as they did. (They loved them too.) I didn't have prunes so I used dried cranberries instead. I also substituted a mix of wheat germ and ground flaxseed for 1/4 cup of flour to add a bit more nutrition (and a full teaspoon of baking powder to deal with the heavier flour mix). We loved them and will definitely be making them regularly.

Jan 26, 2008

I thought these muffins were delicious! I used whole wheat instead of white flour. I only rated them 4 stars b/c of the high fat content. That is disappointing from a healthy muffins (27% of your daily dose of saturated fat in one muffin!). I also thought the buttery taste was quite strong. Next time I will substitute with some apple sauce and I think it will become a 5 stars.

Mar 15, 2010

I used diced Granny Smith apple instead of dates, and these were really good muffins!

May 29, 2008

Yes... these were excellent. Moist, tasty, and easy to make. I like the idea of substituting applesauce for part of the butter, and will cook down an apple and try that next time.

Jul 01, 2007

This was an awesome recipe. I've given up processed sugars so I've been trying recipes sweetened with fruit. The first time I made this, I didn't make any modifications and it was superb. The second time, I added 1/2 cup of cocoa and baked as a cake since I haven't found an adequate fruit-sweetend chocolate cake recipe. I also blended the fruit and water until it was a thick paste so that I didn't have bits of fruit all through the cake. It was pretty good right out of the oven but after sitting for a day, it tasted even more chocolatey and awesome. Thanks for the recipe!

Feb 28, 2007

Awesome recipe. I am forever cutting the sugar down in recipes. I used 3/4 cups spelt flour and 1/4 cup white flour as the only change. This will be fun to play with, maybe some bran, wheat germ or flax seed ground up??


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  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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