Published Jan 13, 2021

What can you say about muffins, other than most people love them! These muffins can be eaten at any time of the day, are gluten free and suitable for vegetarians. If you have a ‘small’ muffin tray, you can double the quantity that you can store in the freezer. Suitable for snacks, lunch boxes and even as a dessert. Gluten free self-raising flour is available at most major supermarkets, or specialist stores, online etc.

Serves: 9 muffins

Preparation Time: 15 minutes

Cook Time: 20 minutes

Rest Time: 30 minutes

Dietary: vegetarian, gluten free



175g/6oz gluten free self-raising flour

1tsp gluten free baking powder

2tbsp cocoa powder

125g/4oz brown or golden caster sugar 

125g/4oz unsalted butter (softened)

2 medium eggs

110g/4oz dark chocolate chunks (or chocolate chips)

10 pitted dates

1tbsp milk (whole)



  1. Preheat your oven to 180°C/350°F. Line a muffin tray with 9 muffin cases.
  2. Remove the seed from your dates and blend and or chop until fine and or form a rough paste.
  3. In one bowl place the flour (finely sieved), cocoa powder and baking powder.
  4. In another bowl, beat the butter and sugar together until light and creamy. Gradually beat in the eggs, then stir in the flour mixture, chocolate chips, dates and milk.


  1. Divide the mixture between the baking cases and bake for about 20 minutes or until the muffins are just firm to the touch.
  2. Remove from the oven and leave the muffins on a wire rack until cooled before serving. Can be stored for several days in the fridge or airtight container and remain fresh!

Per muffin: Calories: 329kcals, Carbohydrates 44.6g, Fats 15.8g, Protein 2.5g,

Fibre: 1.2g



Written by Bev Walton

Food Writer and Nutritionist, dietician

A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.

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