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Preheat the oven to 350 °F (175 °C). Coat a muffin tin with nonstick spray and line it with paper liners. Lightly spray the liners as well.
Mix the wet ingredients. In a large bowl, whisk together the sugar, date syrup, olive oil, egg, and vanilla until smooth and glossy.
Combine the dry ingredients. In another bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
Bring it all together. Stir half of the wet mixture into the dry ingredients. Add the buttermilk and mix gently with a spatula. Stir in the remaining wet mixture until the batter is smooth.
Fold in the fruit. Add the chopped apples and dates, folding until evenly distributed.
Fill the muffin tin. Scoop the batter into the liners, filling them all the way to the top. Sprinkle generously with turbinado sugar.
Bake. Place in the oven and bake for 20–25 minutes, or until the tops are light golden and a toothpick inserted in the center comes out clean.
Cool. Let the muffins rest in the pan for a few minutes before transferring them to a wire rack to cool completely.