Ingredients

The following ingredients have 10 Servings
  • 1 cup soft Medjool dates (pitted and soaked in water for at least 4 hours)
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon lemon juice
  • 1/4 cup almond milk or other milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups almond meal/flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon apple pie spice
  • 1 large apple; peeled, cored and grated (I used an organic honey crisp apple) (about 1 cup)
  • 2 tablespoons olive oil or melted coconut oil
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 2 large eggs

Instruction

  • Preheat oven to 375 degrees F. and prepare a muffin tin with cooking spray or paper muffin cups.
  • Combine all dry ingredients in a large bowl. Combine all wet ingredients in a medium bowl.
  • Add wet ingredients to dry ingredient bowl and stir to combine.
  • Spoon cupcake batter into 10 muffin cups, evenly. Bake for about 22 minutes at 375 degrees F.
  • While cupcakes are baking; make icing by blending drained dates and all other icing ingredients until smooth.
  • Once cupcakes have baked, allow them to cool for at least 10 minutes. Spread on date icing and enjoy!