By Yemisi Suleiman

If you are looking to cut back on refined sugar without sacrificing flavour, these no-added-sugar blueberry muffins are the perfect solution.

Naturally sweetened with ripe banana and dates, they are moist, tender and satisfying. Greek-style yogurt adds a subtle tang and keeps the crumb soft, while juicy blueberries burst with freshness in every bite. Ideal for breakfast on the go, lunchboxes or a wholesome afternoon snack, these muffins are also freezer-friendly.

**Ingredients (Makes 12 muffins)

¾ cup all-purpose flour

¾ cup whole-wheat flour

2½ teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

6 Medjool dates, pitted

1 medium very ripe banana

⅓ cup neutral oil (such as canola)

⅓ cup plain Greek-style yogurt

1 teaspoon vanilla extract

2 large eggs

1 cup fresh blueberries

**Method

Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners and lightly coat with cooking spray.

Mix the dry ingredients: In a bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, cinnamon and salt.

Prepare the wet mixture: In a food processor, blend the dates and banana until mostly smooth. Add the oil, yogurt and vanilla, processing until creamy. Add the eggs and pulse just until combined.

Combine: Pour the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix. Fold in the blueberries. The batter will be thick.

Bake: Divide the batter evenly among the muffin cups (about ¼ cup each). Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) without opening the door. Continue baking for 12–13 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

These wholesome muffins prove that natural sweetness from fruit can be just as delicious—without the need for added sugar.