I have had the desire to bake more lately – not exactly sure why that is, but now that I want to bake, I have in the forefront of my mind that I have to make it as healthy as possible for Grumpy’s sake.  Its not fair to have treats around the house that he can’t have too.  The one thing I know is carbs have to be controlled for him and when he eats carbs, they should be the better for you ones!  I’ve switched to white whole wheat flour and just bought some whole wheat pastry flour thanks to the praise of it by my friend Katrina.  Now I’m going to want to experiment with that!  ha!  I have been cutting sugar by using half Splenda in place and in some instances, all Splenda.

I read that dates were a good food for diabetics to eat so decided to make these muffins, substitute some almond meal for flour, used brown sugar Splenda and added dates.  I also made these low fat by not using a lot of butter and going with egg whites instead of a whole egg.  These muffins were such a success that Grumpy “hoarded” them so he would have them for lunches throughout the week!

Almond Date Muffins
Makes 1 dozen muffins

Printable Recipe

1-1/2 cup whole-wheat flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups Almond milk with 1 teaspoon lemon juice
1/4 cup Splenda brown sugar
2 tablespoons stick margarine or butter, melted
1 teaspoon almond extract
2 large egg whites
1/3 cup chopped dates

Preheat oven to 375°.

Lightly spoon flour and almond meal into dry measuring cups; level with a knife. Combine flour mixture and the next 3 ingredients (flours through salt) in a medium bowl; make a well in center of mixture. Combine Almond milk (soured with the lemon juice), sugar, melted margarine, almond extract, and egg whites; stir well with a whisk. Add to flour mixture, stirring just until moist.  Fold in date pieces.

Scoop the batter into 12 paper lined muffin cups using an ice cream scoop (this give the perfect portion for these muffins); Bake at 375° for 17-20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately and cool on wire rack.

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Leslie January 21, 2012 at 8:29 pm - Reply

    I too have been in baking slump! 🙁 these muffins sound great

    • Shelby January 22, 2012 at 1:49 pm - Reply

      Thanks Leslie and I'm sure you'll get out of it too!

  2. Poornima Nair January 22, 2012 at 1:16 am - Reply

    These muffins look moist and delicious. Love the flavors!

  3. honeyb January 22, 2012 at 3:06 am - Reply

    I love white whole wheat flour, too. I have 25 lbs. of white whole wheat and grind it up in my wheat grinder when I need it. Do you have a wheat grinder? I love having one. They are an investment, but great to have.
    The muffins look great. Glad you're making some treats for Grumpy.

  4. Shelby January 22, 2012 at 1:51 pm - Reply

    No, I don't have a wheat grinder…is it a big appliance? My kitchen right now doesn't accommodate for everything I do have currently – I can't wait to get my own house again!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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