-
Preheat oven to 475°F.
-
Prepare 12 muffin cups (each ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
-
Combine flours, zanthan gum, baking powder, soda, salt, ground flax seeds, and rolled oats together in a large bowl. Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.
-
In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the mashed banana, yogurt, and milk.
-
Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Fold in chopped dates.
-
Spoon batter into prepared muffin cups, filling almost to the rim of each cup. Transfer to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for 16-18 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pans for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.