Tomato Spice Muffins

Made some tomato spice muffins this morning. I adapted a regular cinnamon muffin recipe, since my fridge full of tomatoes needed to be put to good use  Surprisingly the muffins had more of an apple flavor  

1 cup sorghum flour + 1 cup rolled oats
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/4 tsp vanilla bean powder
3 tomatoes blended with 6 dates and a 1" piece of dried tamarind
2 tbsp olive oil + 2 tbsp coconut oil
1/2 tsp apple cider vinegar
2 tbsp of agave + 2 tbsp of 'honee' (its this amazing plant based honey made from apples! Additional agave would also work)
topping:
1 tbsp cinnamon sugar mix

Instructions
Preheat oven to 400 degrees. Grease a muffin tin with 2 tsp oil.
mix the flour, baking powder, vanilla, salt and cinnamon in a large mixing bowl and stir well.
In a blender, add the tomatoes, dates, oil, vinegar, sweetener, and tamarind. Blend until smooth.
Pour the wet mixture into the mixing bowl and stir until a batter forms.
Spoon batter into muffin tins and top each muffin with the cinnamon-sugar sprinkle - generous amounts.
Bake at 400 degrees for 12 minutes, then reduce heat to 350 and bake another 8 minutes. Serve warm or store in the fridge or freezer if not eating within a day.