How do I keep bran muffins moist without adding tons of sugar?

Hydration is key allow the bran and fruit to absorb liquid before baking, and avoid overbaking. The Tasty card details timing and temperatures.

Can I make Chocolate Date Bran Muffins without eggs?

Yes. Use a reliable egg substitute listed in the Tasty notes expect slightly denser crumbs but great flavor and structure.

What’s the best way to get high muffin domes?

Start with a fully preheated oven, fill cups evenly, and resist overmixing. Resting the batter briefly can help.

Do dates make the muffins overly sweet?

No. Dates offer natural sweetness and caramel depth without cloying sugar. Cocoa balances the profile beautifully.

Can I bake these as mini muffins or a loaf?

Absolutely. Adjust time and doneness cues as noted in the Tasty card to maintain moisture and tender crumb.

Chocolate Date Bran Muffins Moist & Fudgy Results (5 Pro Tips)

Description

These Chocolate Date Bran Muffins are soft, fiber-packed, and full of rich cocoa flavor with the natural sweetness of dates. A wholesome breakfast or snack that stays moist for days and tastes like a bakery treat. Perfect for busy mornings, meal prep, or a healthy dessert alternative.

Ingredients

Scale

1 cup (160 g) chopped soft dates
3/4 cup (180 ml) hot water (for soaking)
1 cup (60 g) wheat bran
1 cup (125 g) whole wheat flour
3/4 cup (95 g) all-purpose flour
1/3 cup (30 g) unsweetened cocoa powder
1/2 cup (100 g) packed light brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (240 ml) milk (dairy or plant-based)
1/3 cup (80 ml) neutral oil or melted coconut oil
2 large eggs
1 tsp vanilla extract
1/2 cup (90 g) dark chocolate chips (optional)
1/2 cup (60 g) chopped nuts or seeds (optional)

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Instructions

Preheat oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners.
Place chopped dates in a bowl and cover with hot water. Let soak 10 minutes, then drain, reserving 2 tbsp soaking liquid.
In a large bowl, whisk together bran, flours, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk milk, oil, eggs, vanilla, and reserved soaking liquid until smooth.
Add wet ingredients to dry and stir gently until just combined. Fold in soaked dates, chocolate chips, and nuts if using.
Divide batter evenly into muffin cups, filling almost to the top.
Bake at 400°F (205°C) for 5 minutes, then reduce to 350°F (175°C) and bake 12–15 minutes longer, until a toothpick comes out with moist crumbs.
Cool in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.

Notes

For dairy-free muffins, use oat or almond milk and melted coconut oil.
To make them egg-free, replace each egg with 1 tbsp flaxseed meal + 2.5 tbsp water.
For added flavor, stir in orange zest or espresso powder.
Store muffins airtight at room temperature for 2 days, refrigerate up to 5 days, or freeze for 2 months.
Reheat 10 seconds in the microwave to restore softness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1 muffin
Calories: 215
Sugar: 15 g
Sodium: 210 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 28 mg