5largeMedjool Dates, pitted(about 3 oz – should be about 1/2 the length of pointer finger)
1/3cupFresh lemon Juice
1/2cupBanana, very ripe
1/2tspVanilla Powder(or 1 tsp pure vanilla extract)
2tspWhite Balsamic Vinegar
6Silicone Muffin Liners
Optional Garnishment – Lemon Sweet P Icing
6large Medjool Dates, pitted
1/2cupBaked Japanese Sweet Potato(skin removed)
2TbspPlant-Based Milk, Unsweetened
1/2tspPure Vanilla Extract
2TbspFresh lemon Juice(about 1 small lemon)
Preheat oven to 350F. Line muffin pan with silicone cupcake liners.
Using a blender, blend the oats into a flour. Transfer oat flour to a large mixing bowl. Add the baking powder and give a quick whisk.
Zest and juice at least 2 large lemons to equal 1 Tbsp of zest and 1/3 cup of juice. Set the juice aside.
Add 1 Tbsp of lemon zest to flour. Give a quick whisk. Set the bowl aside.
To the blender add the lemon juice, dates, applesauce, very ripe banana, vanilla powder (or extract), and balsamic vinegar. Blend until well combined and smooth.
Add the blended wet ingredients into the bowl with oat flour. Whisk well. Do not over mix. The batter should be light and airy. Fill each muffin liner 3/4 full with batter. Bake in preheated oven for 30 minutes.
NOTE: ALLOW MUFFINS TO COMPLETELY COOL FOR AT LEAST 3-4 HOURS BEFORE REMOVING FROM LINERS AND INDULGING. This step is key because the muffins are very moist and need this time to firm up to a cake-like texture. Do not attempt to eat before then or the muffins will be gooey in texture.
Lemon Sweet P Icing
Add all of the icing ingredients to a blender and blend until completely smooth. Store in a tightly sealed glass jar in the fridge until ready to use.
Top each cupcake with the desired amount and indulge!
NOTE: Icing will keep in the fridge up to 2-3 weeks.