In a blender jar, add 2 cups of dates, milk and baking soda. Set aside and allow the dates to steep for about 15 minutes or until cooled. Chop the remaining ½ cup of dates and set aside.

In a separate large bowl, combine the flour, baking powder, cinnamon and salt.

Preheat the oven to 350°F and line a muffin tin with 12 parchment paper liners.

After soaking the dates, blend for 1 minute. Add the egg, oil, and vanilla extract and blend again for 30 more seconds.

Pour the date mixture on top of the dry ingredients and fold until there are no streaks of flour remaining. Fold in the chopped walnuts and chopped dates.

Divide the batter evenly between the muffin cups.

Bake the muffins for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 5 minutes before removing from the muffin liners.