Step 1

Heat up the oven to 180° C / 355° F (regular, no fan setting) and line a standard 12 hole muffin tray with paper liners.

Step 2

Place pitted dates, plant milk, almond butter and lemon juice in a small blender and process until smooth.

Step 3

Mash ripe bananas in a large mixing bowl with a fork. Once mashed, add in blended dates and mix well.

Step 4

Stir in both flours and baking agents.

Step 5

Divide the batter between 12 muffin liners, top with slivered almonds if using. Bake for about 25 minutes - until a skewer comes out clean.

Step 6

Remove from the oven and allow the muffins to cool down completely (they will seem underbaked whilst warm!) before eating. Store in an air-tight container for a couple of days.