Prepare muffin tin by either greasing the cups or using paper liners.
In a large bowl, mix all the dry ingredients together well.
In another bowl, combine the wet ingredients, and mix well.
Pour the wet ingredients into the dry ingredients, and stir until just combined. Do not over mix.
Divide the batter among the 12 muffin cups, filling each cup about ⅔ - ¾ full.
Bake for 25-32 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Store in an airtight container for a few days at room temperature, or up to a week in the refrigerator.
Notes
To make the date paste, combine 1 cup dates with 1 cup hot water, and soak for at least 10 minutes (longer if you don’t have a high speed blender like Vitamix). Transfer the dates and water to a high speed blender, and puree on high until smooth. Store leftovers in an airtight container in the refrigerator for up to a week.