1

Preheat the oven to 400° F.

2

Blend orange and orange juice together in a blender until smooth. Then blend in melted coconut oil and egg. Set aside.

3

In a large bowl sift and combine the flour, sugar, baking powder, baking soda, and cinnamon. Add the blended wet mixture. Stir until just moistened, then gently fold in your dates and walnuts.

4

Drop mixture into greased or paper-lined muffin cups, filling each 3/4 full.

5

Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

6

Notes: Feel free to substitute the dates with dried cranberries, raisins or any other dry fruit you prefer. To make this recipe nut-free you can substitute the walnuts for ¼ cup of toasted pumpkin seeds. To make these muffins egg-free you can substitute the egg for a flax egg (1 Tbsp milled flax seeds to 2 Tbsp of water)