If you love the sweet-salty magic of a snickers date but want something a little more substantial, these High Protein Snickers date muffins are for you. They taste indulgent, like a cross between homemade snickers bars and a soft, fluffy date cupcake, but they’re built with nourishing ingredients that actually keep you full.
From a nutrition coaching perspective, this is the kind of snack I love recommending. You’re getting:
- Natural sweetness and fibre from dates
- Protein for blood sugar balance
- Healthy fats for satiety
- A gluten-free base
Unlike many traditional date muffins, these won’t leave you crashing an hour later. They’re perfect for lunchboxes, post-workout snacks, or that 3pm sweet craving.
If you’ve ever tried homemade snickers with dates or date snickers bars, this recipe takes those same flavours and transforms them into a soft, satisfying muffin.
Ingredients
(Makes 6 muffins)
- 6–7 Medjool dates, pitted
- ½ cup warm almond milk
- ⅜ cup gluten-free self-raising flour (6 tbsp)
- 2 tbsp protein powder
- 2 eggs
- 1 tbsp natural peanut butter
- 2 tbsp roasted peanuts, chopped
- 2 tbsp dark chocolate chips
- Pinch of salt (optional)
Ingredient Swaps & Substitutions
- Almond milk → Any milk works (dairy, soy, oat).
- Gluten-free self-raising flour → Regular self-raising flour if not gluten-free.
- Protein powder → Use vanilla or unflavoured. You can replace with 1 extra tbsp flour, but protein content will drop.
- Peanut butter → Almond or cashew butter.
- Roasted peanuts → Walnuts for a twist (hello walnuts muffins), or omit for nut-free.
- Eggs → For vegan date muffins, use 2 flax eggs (2 tbsp ground flax + 5 tbsp water, rested 5 minutes).
If you enjoy banana date muffins, you can replace one egg with ¼ cup mashed banana for a softer texture and extra sweetness.
Step-by-Step Method
1. Preheat and Prepare
Preheat your oven to 180°C. Grease or line 6 muffin cups.
Coach tip: Lining your tray makes cleanup easier and helps prevent sticking, especially with naturally sweet batters like this dates muffin mixture.
2. Soak the Dates
Place the pitted dates in warm almond milk and soak for 20 minutes.
Coach tip: Soaking softens the dates and makes blending easier. It also creates a naturally sweet base, so there’s no need for added sugar in this date muffin recipe.
3. Blend the Base
Blend the soaked dates and milk until smooth. Add the eggs and peanut butter and blend again until fully combined.
Coach tip: Blending thoroughly ensures even sweetness throughout the muffins and prevents dense date chunks.
4. Fold in Dry Ingredients
Transfer the mixture to a bowl. Gently fold in the flour, protein powder, chopped peanuts, chocolate chips, and salt.
Coach tip: Don’t overmix. Overmixing can make date nut muffins dense rather than fluffy.
5. Fill the Muffin Cups
Divide the batter evenly between the 6 muffin cups. Top with extra peanuts or chocolate chips if desired.
Coach tip: A sprinkle on top not only looks beautiful but adds texture in every bite.
6. Bake
Bake for 15–18 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool slightly before removing from the tray.
Coach tip: Letting them cool helps them set properly, especially since this is a higher-protein nut muffin variation.
Tips and Variations
- For a stronger snickers date flavour, swirl extra peanut butter on top before baking.
- Turn these into banana date muffins by adding mashed banana for extra moisture.
- Swap peanuts for walnuts for muffins with walnuts and a deeper nutty flavour.
- Chop the muffins and layer with yogurt for a high-protein dessert bowl.
- Add a drizzle of melted dark chocolate to mimic homemade snickers with dates.
- Make mini versions for snack-sized date cupcakes.
Storage, Serving & Reheating
Storage:
Store in an airtight container in the fridge for up to 4 days.
Freezing:
Freeze individually wrapped muffins for up to 2 months.
Reheating:
Microwave for 15–20 seconds for a warm, gooey chocolate centre.
Serving Ideas:
- With Greek yogurt for a balanced breakfast
- As a lunchbox addition
- Crumbled over oats
- With a coffee for a balanced snack
Final Thoughts
If you make these High Protein Snickers date muffins, let me know how they turn out. Did you try the walnuts muffins version? Add banana? Make them vegan date muffins?
Leave a comment with your twist or tag me when you share your date muffins. Your variations inspire others in this community.
These date muffins are proof that nourishing food doesn’t have to be boring. With simple ingredients and balanced macros, you can enjoy that snickers date flavour in a way that supports your energy, satiety, and overall goals.
Alex 🙂
High Protein Snickers Date Muffins
If you love the sweet-salty magic of a snickers date but want something a little more substantial, these High Protein Snickers date muffins are for you. They taste indulgent, like a cross between homemade snickers bars and a soft, fluffy date cupcake, but they’re built with nourishing ingredients that actually keep you full.
From a nutrition coaching perspective, this is the kind of snack I love recommending. You’re getting:
- Natural sweetness and fibre from dates
- Protein for blood sugar balance
- Healthy fats for satiety
- A gluten-free base
Unlike many traditional date muffins, these won’t leave you crashing an hour later. They’re perfect for lunchboxes, post-workout snacks, or that 3pm sweet craving.
If you’ve ever tried homemade snickers with dates or date snickers bars, this recipe takes those same flavours and transforms them into a soft, satisfying muffin.
Ingredients
Instructions
Preheat and Prepare
-
Preheat your oven to 180°C. Grease or line 6 muffin cups. Coach tip: Lining your tray makes cleanup easier and helps prevent sticking, especially with naturally sweet batters like this dates muffin mixture.
Soak the Dates
-
Place the pitted dates in warm almond milk and soak for 20 minutes.Coach tip: Soaking softens the dates and makes blending easier. It also creates a naturally sweet base, so there’s no need for added sugar in this date muffin recipe.
Blend the Base
-
Blend the soaked dates and milk until smooth. Add the eggs and peanut butter and blend again until fully combined. Coach tip: Blending thoroughly ensures even sweetness throughout the muffins and prevents dense date chunks.
Fold in Dry Ingredients
-
Transfer the mixture to a bowl. Gently fold in the flour, protein powder, chopped peanuts, chocolate chips, and salt. Coach tip: Don’t overmix. Overmixing can make date nut muffins dense rather than fluffy.
Fill the Muffin Cups
-
Divide the batter evenly between the 6 muffin cups. Top with extra peanuts or chocolate chips if desired. Coach tip: A sprinkle on top not only looks beautiful but adds texture in every bite.
Bake
-
Bake for 15–18 minutes, or until a toothpick inserted into the centre comes out clean.
-
Allow to cool slightly before removing from the tray. Coach tip: Letting them cool helps them set properly, especially since this is a higher-protein nut muffin variation.
Nutrition Facts
Nutrition Facts
Servings: 6 ServingCalories:180kcalTotal Fat:8gSodium:100mgTotal Carbohydrate:19gDietary Fiber: 4gSugars: 11gProtein:8g
Note
- For best texture, use soft Medjool dates. If your dates are dry, soak slightly longer.
- Protein powder types vary in absorbency. If batter feels too thick, add 1–2 tablespoons milk.
- For sweeter muffins, use vanilla protein powder.
- For a richer snickers date flavour, use roasted salted peanuts and a pinch of flaky salt on top before baking.
- These are naturally sweetened with dates; there is no added refined sugar.
