The recipe for whole wheat almond muffins without added sugars is one of my many variations that I’m proposing without added sugars and with minimally refined ingredients to start the day healthily but without sacrificing taste.

Those who, like me, are used to having a sweet breakfast, know what the large distribution offers: products that are almost always refined and especially rich in sugars.

Even when the label says sugar-free, there’s usually always a sweetener.

I’ve always preferred to prepare my breakfast products at home, always aiming for quality and almost always reducing the sugar content in the recipe without unbalancing it.

We know, for example, that yeast transforms sugars into alcohol which then causes the dough to ferment; we know that in shortcrust pastry, sugars give a uniform baking, etc. but in our diet, sugars are now omnipresent, so if we can do without, at least partially, it’s already a good start.

And so, since the most important meal of the day is breakfast, why not start healthily without giving up on taste?

In this case, the sweetness comes from dried dates, which I’ve been using in my recipes lately because they are naturally sweet… as a fruit can be.

And I assure you that once you’ve tried them in this type of dough, it’s hard to go back!

The whole wheat almond muffin recipe is then really easy and quick to make because the dates and liquids are blended together, mixed for a few minutes, and off to the oven!

Want to try? Then let’s go to the kitchen

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