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.