First up, get that oven going at 175° C / 350° F. Before you begin you will need a blender/food processor for the wet ingredients, a mixing bowl and spatula/mixing spoon, a muffin baking tray lightly oiled or lined with paper or silicone muffin cups. I also used an ice cream scoop to measure out the mixture into the baking tray, however, a spoon will do the job if you do not have a scoop.
Next, get all the dry ingredients together in a mixing bowl and mix thoroughly with your spoon.
Blend all the wet ingredients together in your blender/food processor. It is fine to leave some date texture in the mixture as those bite size pieces taste great in the finished muffin!
Pour the wet ingredient mix into the dry ingredient mixing bowl and fold the mixture together. Keep folding gently using your spatula to scrape any dry bits stuck to the side of the bowl.
Once the mixture is nicely mixed it’s time to fill up the muffin molds. I used an ice cream scoop as it made it easy to use a consistent amount of mixture. These muffins do not rise much so you can fill the molds to within 1/4 “/ 5mm of the top.
Pop the muffin tray in the oven for 25 minutes or until nicely browned. Once cooked, turn the muffins out onto a cooling tray and leave for 5-10 minutes before eating. Bon Appetit!