VERY FORGIVING, GLUTEN-FREE, SUGAR-FREE BANANA DATE MUFFINS (makes 10-12)

INGREDIENTS
3 cups of large flake oats
1 egg
1 cup of dates
3 overripe bananas
1 tsp of baking soda
1 tsp of baking powder
Pinch of salt

ANY OF THESE ARE OPTIONAL
Scoop of protein powder
Splash of coffee
Chocolate chips
Nuts
Cinnamon
Turmeric

METHOD
Soak dates in boiled water for around 5-10 mins
In a food processor, add egg, bananas, all powders. If the dates are still hot, make sure they sit on the bananas and not the egg. You don’t want to cook the egg. 
Puree. 
Add oats, puree to whatever level of smoothness or chunkiness as you prefer. If you use an ice cream scoop (recommended), a level scoop works best. These will rise a bit. Scoop into a greased muffin tin. I use a quick mist of cooking spray.
Bake in a 350º oven for around 10 mins. I have found that if you tap the top and it’s firm, it’s done or close to being done. Probe with a thin skewer or piece of uncooked spaghetti to make sure it’s cooked through. Remove from the muffin tin after a few minutes. Let cool. 
Keep in the fridge after a day or two out to make sure they don’t go mouldy. 

NOTES
This recipe can be doubled. 
These freeze very well. 
If you prefer sweeter, use more dates.
Experiment with this, if you like it. I have screwed this recipe up before and they still turned out great.