Ingredients

2 ¼ cups whole wheat pastry flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tsp pumpkin spice
1 cup unsweetened plant milk
½ cup Deglet Noor dates*, sliced (remove any stems or pits and slice into ¼ inch cross sections before measuring)
1 cup cooked sweet potato with skin removed**
1 Tbsp apple cider vinegar
1 tsp vanilla extract
⅓ cup apple sauce
1 ½ cup cranberries, fresh or frozen (frozen cranberries don't need to be thawed)

Instructions

Line a standard muffin pan with twelve 2½ inch paper baking cups and preheat oven to 350 ℉
In a large mixing bowl, use a cake spatula to combine whole wheat pastry flour, baking powder, baking soda, salt and pumpkin spice. Set aside
Place plant milk, sliced dates, cooked sweet potato, apple cider vinegar and vanilla extract in a blender or food processor. A high speed blender is best. Food processors or conventional blenders also work but may take a bit longer. Process until mostly smooth and no large chunks of dates are left. It's ok if you still see specs of dates
Add the processed wet ingredients and apple sauce to the mixture of dry ingredients in the large bowl. Using the cake spatula, form the muffin batter by blending all ingredients until the dry ingredients are fully incorporated. Be sure there's no unincorporated flour at the bottom of the bowl. The batter should be quite stiff
Fold cranberries into the batter until evenly distributed
Spoon batter into muffin cups and bake at 350 ℉ for 30 minutes. When muffins are done they should look slightly golden on top. In my oven cooking time is 30 minutes if I use fresh cranberries or thawed frozen cranberries, and 35 minutes if I use unthawed frozen cranberries
Cool completely before serving

*Other types of dates are also okay, just be sure to remove pits and hard bits before slicing and measuring them

**The sweeter the sweet potato the better. I like to use garnet yams. Strained canned yams are also ok to use

➡ Link to full recipe post with step by step photos in comments

by MaximalistVegan