Directions:

• 1Preheat oven to 200°C conventional, or 180°C fan-forced. Line a 12-hole muffin tin with non-stick paper liners.
• 2In a small bowl, mix together soy milk, flaxseeds, banana, lemon zest and lemon juice. Set aside until the mixture has thickened slightly.
• 3Meanwhile, into a large bowl, sift together the flours, baking powder, cinnamon, mixed spice and salt. Stir well, then add the chopped dates and walnuts, and give another quick mix.
• 4Add the olive oil to the lemony flaxseed milk, along with the brown sugar and vanilla. Whisk until combined.
• 5Make a well in the dry ingredients. Pour in the milk mixture and stir until just combined, but don't be too fussy – some dry patches are perfectly fine. Be careful not to overmix or you'll end up with tough muffins!
• 6Quickly spoon the mixture into the muffin cases, then sprinkle with the raw sugar (it will create a nice crunchy top).
• 7Bake for about 20–25 minutes, or until the muffins are golden brown; if a skewer inserted into the centre of a muffin comes out clean, you're done! If not, bake for another 2–5 minutes. (If you accidentally overcook them, don't stress: a quick zap in the microwave later will soften them up.)
• 8Transfer to a cooling rack and leave to sit for 5 minutes, before turning out of the tin. These little babies are best eaten warm!

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Nah not my cup of tea