Boil water and pour it over the dates. Let sit while making the muffins.
Muffins
Preheat the oven to 350°F.
Add all dry ingredients to a food processor and blend util the oats mostly resemble flour.
Add all wet ingredients in a medium-sized bowl and mash/whisk with a fork until well-combined
Fold the dry ingredients into the wet ingredients, and let the batter sit (it will seem quite wet).
While the batter sits, finely dice the apple, then fold the apple pieces into the batter.
Spray a 12 cup muffin tin with spray oil and distribute batter evenly between each cup. I used a scoop to do this, but you could use a spoon.
Add crumble topping if using. Bake for 25 minutes, or until a toothpick comes out clean.
Crumble Topping
Combine butter, flour, and sugar together using a fork, pastry cutter, or food processor until it resembles crumbs.
Caramel Date Filling Part 2 (if using)
Drain the dates and add to a blender.
Add remaining ingredients and blend until smooth.
Once muffins are cooled and ready to serve, run a knife through the center of the muffin top at an angle to remove a small portion.
Add a dollop of caramel date filling and replace the piece of muffin top.
Enjoy! These muffins can be stored in the fridge for about a week, or in the freezer for up to 3 months. The date filling will only last a few days in the fridge. Making this recipe again, I would try using coconut or almond milk from a carton as opposed to a can.