In a large mixing bowl, combine the sweet potato puree, unsweetened applesauce, avocado puree, buttermilk, date paste, molasses, vanilla extract and eggs. Mix well with a whisk until well combined.
In a separate mixing bowl, combine the whole wheat flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, clove and salt and mix well with a flat whisk until fluffy and evenly combined.
Add the dry ingredients to the wet and stir delicately with a wooden spoon or rubber spatula until just combined, no more.
Divide the batter equally between the 12 muffin cups. The batter WILL mound slightly higher than the paper cups, that’s perfectly normal — just try and shape the tops into nice rounded domes. Use a large spring-loaded cookie scoop if you have one: it'll make your job much easier! Also, you could divide the batter into 18 to 24 smaller muffins instead, if you preferred smaller muffins. Of course, you'd need to adjust cooking time accordingly.
Place the pan in the 425°F oven for 10 minutes and then lower the oven temperature to 375°F. Bake for another 12 to 14 minutes, or until the tops appear set and a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool for a minute or two in the pan and then delicately remove the muffins to a cooling rack to cool completely.
Store in the refrigerator in an airtight container for up to a week.
*To make sweet potato puree, cut the sweet potatoes in half, wrap them in foil, place them in a roasting pan and bake them in a 375°F oven for about 35 minutes or until soft. Allow to cool completely, remove peel and puree.