Sugarless Fruit Nut Muffins

Combine chopped dates, raisins, and prunes in a saucepan with the water. Heat to boiling, then reduce heat and simmer for 5 minutes until the fruit softens.

Remove the fruit mixture from heat and add the margarine pats, stirring until completely melted and incorporated.

Allow the mixture to cool to room temperature for about 5-10 minutes, then stir in the beaten eggs and vanilla extract until well combined.

In a separate bowl, whisk together the all-purpose flour and baking soda.

Fold the dry ingredients into the fruit mixture until just combined, then gently fold in the chopped nuts until evenly distributed.

Preheat the oven to 350°F (175°C) and grease a muffin tin for 4 muffins.

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Bake for 25 minutes until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

Remove from the oven and allow the muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.