Raspberry muffins - vegan and sugarless

12 medjool dates, pitted and chopped 1 cup sour almond milk (see note) 1/2 cup applesauce 1 tsp vanilla 1 1/2 cups white whole wheat flour 1/2 cup almond meal 1 tsp baking soda 1/2 tsp salt 1 12 oz package frozen raspberries 1. Defrost raspberries 3-5 minutes in microwave until raspberries are somewhat thawed but still firm. 2. Using a blender, puree dates, sour almond milk, applesauce and vanilla. 3. Combine flour, almond meal, baking soda and salt. 4. Stir date mixture into dry ingredients. 5. Gently fold in raspberries. 6. Spray muffin pan with cooking spray.  Spoon batter into pan. 7. Bake at 400° F for 25 minutes. Servings: 12