Wholewheat date and walnut muffins

This is a wholesome, quick to make muffin recipe. Great for a mid-morning snack with a cup of coffee or tea. Chopped dates to add sweetness and chewy texture. Healthy walnuts add crunch. These muffins are robust enough to take in a sandwich box for lunch and could work well as a breakfast muffin served with berries. The muffins freeze well for up to a month.

Makes 8-10 large muffins


200g wholemeal self-raising flour

1 tbsp light brown sugar

1/2 tsp baking powder

75g walnuts, chopped

75g dates, chopped

200ml Oat Drink

50g butter, just melted

1 tsp vanilla extract

1 tbsp of sunflower seeds, pumpkin seeds or chopped walnuts


Preheat the oven to 180C/350F and place 8 paper cases in a muffin tin. (You can use 10 muffin cases which will give you slightly smaller muffins).

In a large bowl, mix together the flour, sugar and baking powder with a pinch of salt. Stir in the chopped walnuts and dates.

In a jug, whisk together the Oat Drink, melted butter and vanilla essence and pour this into the dry ingredients. Stir the ingredients together until you have a sticky dough. Add a little more Oat Drink if you need to.

Spoon a dessertspoon of the mixture into each muffin case. Scatter the seeds or nuts over the top of the muffins. Bake for between 20 and 25 minutes until risen and just turning brown around the edges.

Serve on their own or with berries.