Apple Muffins and Cupcakes with Date Filling/Frosting

I had so much fun with the Thrive Kitchen Muffin and Cupcake Basics when I made Pumpkin Cupcakes with Chai Frosting I had to try another version. I took a plan for a caramel apple muffin I was going to make and tweaked it to fit the “recipe outline” added a fun little twist filling the muffins with a date filling and topping the cupcake version with a cashew date frosting. What muffins and cupcakes will you make using the basic Thrive Kitchen Muffin and Cupcake Basics?

Apple Muffins and Cupcakes with Date Filling/Frosting

Makes 12 muffins/cupcakes

1 chia egg, or flax egg (1 TBSP ground chia, 4 TBSP warm water)

½ c applesauce or apple butter

2 TBSP coconut oil

½ c almond butter or cashew butter (Justin’s Almond Butter or Vanilla Almond Butter)

1 c almond milk (used So Delicious Almond Milk Plus)

1/4 c coconut palm sugar

1 c plus 3 TBSP brown rice flour or whole wheat or gluten-free

¾ c cooked organic amaranth, cooled

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp pure vanilla extract

1/2 tsp cinnamon

½ c shredded apple

Date Filling

1 c dates, soaked (30 minutes – 4 hrs) (used Deglet Nour dates this time)

1tsp vanilla

6 tbsp water

½ tsp cinnamon

Date Frosting

above ingredients from Date Filling

1 c raw cashews (soaked 4 hrs)

2-3 Tbsp coconut milk, or non dairy milk of choice (used So Delicious Unsweetened Vanilla Coconut Milk)

Soak dates and prepare filling by pitting dates and puree dates, water, vanilla, and cinnamon in a Vitamix or food processor until smooth. Preheat the oven to 350°F. Place ground chia in a small bowl and add warm water and mix with a fork. Set aside for gel to form. In a large bowl mix together apple sauce/apple butter, almond butter, coconut oil, coconut palm, almond milk, shredded apple. and vanilla. When chia has formed a thick gel add it to the mixture. Add flour, amaranth,  baking powder, baking soda, and salt and mix until well incorporated. Grease  muffin tins with coconut oil for muffins or line with cupcake liners for cupcakes. Place batter into muffin tins. If making muffins with date filling place a little of the batter in the bottom, a spoonful of Date Filling, and fill muffin tins.  Bake for 25 to 30 minutes, until toothpick comes out clean. Cook on a cooling rack. If you made muffins enjoy! If making cupcakes blend soaked cashews and milk to a Vitamix, high power blender, or food processor, and blend until thick and smooth. Add in prepared date filling and blend until smooth. Frost cupcakes. Enjoy!

I store any leftover muffins/ cupcakes in an airtight container in the refrigerator.