These muffins came out of one of those moments where I wanted something chocolatey and delicious, but not loaded with refined sugar. I also wanted something I could feel good about serving my family — or grabbing myself with coffee — without the sugar crash that usually comes with regular muffins.

They’re sweetened entirely with dates, which give them a deep, almost caramel-like sweetness that pairs perfectly with cocoa. Adding Greek yogurt keeps them moist and gives them a little protein boost, so they’re more filling than your average muffin. I tried substituting half of the AP flour with whole wheat and they are so good that way too!

What I love most about this recipe is how balanced it feels. They’re rich and chocolatey, but not overly sweet. Soft and tender, without being heavy. They feel like a treat, but could also be breakfast on the go, an afternoon snack, or even dessert. 

These muffins also freeze well, which makes them great for busy weeks.

If you’re trying to cut back on refined sugar but still want something that truly tastes indulgent, this is one of those recipes that proves you don’t have to give up flavor to do that.