Chocolate Date Muffins

0 Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and lightly spray with oil. Set aside.
1 Pit the dates if needed and measure after pitting. Add the dates to a high-speed blender.
2 In a glass measuring jug, combine the water and almond milk. Microwave for about 80 seconds until hot.
3 Pour the hot liquid mixture and olive oil into the blender with the dates. If your blender can’t handle hot liquids, soak the dates in a heat-safe bowl instead. Cover and let sit for 10 minutes to soften.
4 Meanwhile, in a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and coconut sugar (if using).
5 Blend the date mixture until completely smooth and creamy. Pour it into the bowl with the dry ingredients and add the vanilla extract.
6 Gently fold everything together with a spatula until smooth. If the batter feels too thick, add a splash of milk one tablespoon at a time until it loosens slightly.
7 Stir in the chocolate chips, if using.
8 Divide the batter evenly among the muffin cups. Sprinkle additional chocolate chips on top if desired.
9 Bake on the center rack for 30–35 minutes, until a toothpick inserted comes out with just a few moist crumbs.
10 Let the muffins cool on a rack for at least 2 hours before eating — this helps them set and enhances the texture.