Step 1

Preheat oven to 350F. Place the chopped dates, non-dairy milk and vanilla into a small bowl, and set aside. Line a 12-well muffin pan with parchment paper muffin liners.

Step 2

Grind the oats and millet into a flour in your blender (20-30 seconds; a high-speed blender will do a finer job) and place into a mixing bowl. Add the baking powder and cinnamon, and stir well.

Step 3

Blend the dates, non-dairy milk, and vanilla until smooth. Pour this into the bowl of dry ingredients, and add the mashed banana. Stir until all dry ingredients are incorporated. Stir in the chopped walnuts.

Step 4

Spoon the batter evenly into the muffin liners. Bake for 30 minutes. Let cool for 5-10 minutes before removing from the pan to cool further on a cooling rack. Cool completely before eating.