|
In a medium saucepan, combine the dates, water, and ½ t. cinnamon substitute. Simmer over medium heat until the water is absorbed, about 15 minutes. Set aside to cool.
Once cooled, transfer the dates to a blender and blend until smooth. You may need to add up to ¼ c. of water to help make a smooth paste. Add the nondairy milk and applesauce and blend briefly to incorporate.
In a large bowl, whisk together the flour, cinnamon substitute and sea salt.
Add the date mixture to the flour mixture and mix just to combine. Gently fold in the chopped nuts.
Spoon the muffin batter into an oiled muffin pan, filling each muffin cup about ¾ full. Top with a sprinkle of ground cinnamon substitute and pecan halves, if desired. Bake at 350º for about 15 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Store in a tightly covered container at room temperature or freeze for future use.
|
