Sugarless Fruit/Nut Muffins Recipe

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Once you've tasted these deliciously sweet, chewy gems, you'll be making them again and again. They freeze well, too, for a quick anytime snack!
TOTAL TIME: Prep: 20 min. + cooling Bake: 15 min.
MAKES:32 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + cooling Bake: 15 min.
MAKES: 32 servings


  • 1 cup chopped dates
  • 1/2 cup raisins
  • 1/2 cup chopped pitted dried plums
  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup chopped nuts

Nutritional Facts

One mini-muffin equals 94 calories, 4 g fat (0 saturated fat), 14 mg cholesterol, 52 mg sodium, 12 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch 1/2 fruit


  1. In a saucepan, combine dates, raisins, plums and water. Bring to boil and boil 5 minutes. Stir in butter and salt. Set aside to cool. Add remaining ingredients to fruit; stir just until dry ingredients are moistened. Spoon into greased mini-muffin pans.
  2. Bake at 350° for 15 minutes (if desired, bake in a greased 11-in. x 7-in. baking pan for 30 minutes). Yield: 32 muffins.
Originally published as Sugarless Fruit/Nut Muffins in Country Woman September/October 1992, p36

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