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Sarah’s date muffins

Sarah’s date muffins

Points® value
Total Time
30 min
10 min
20 min
Recipe by our WW Ambassador Sarah. Follow her on Instagram @sarahs_recipes.


Fresh dates

16 individual, pitted, chopped

Bicarbonate of soda

1 tsp

White self-raising flour

¼ cup(s), (35g)


2 medium, lightly beaten


  1. Preheat oven to 180°C. Line 8 holes of a 12-hole (1/3-cup capacity) muffin tin with paper cases.
  2. Combine dates and 1/3 cup (80 ml) boiling water in a large microwave-safe bowl. Cover and microwave on High (100%) for 1½ minutes. Add bicarbonate of soda and mash dates with a fork (mixture will foam).
  3. Add flour and eggs to date mixture and stir until just combined. Spoon evenly into paper cases. Bake for 15 minutes or until deep golden and a skewer inserted into the centres comes out clean. Stand muffins in tin for 5 minutes before transferring to a wire rack to cool. Serve.


Store in an airtight container for up to 2 days, or freeze for up to 2 months. TIP: Add ¼ cup (25g) walnuts (chopped) with flour in Step 3 (contains nuts). Swap self-raising flour for plain flour sifted with ½ tsp baking powder.