Instructions

1. Preheat the oven to 180°C and line a muffin tin with paper cases.
2. In a large bowl, mash the bananas, then mix in the eggs, oil and coconut sugar until well combined.
3. Stir in the lime juice and zest.
4. Add the oats, flour and baking powder and mix until just combined.
5. Fold in the desiccated coconut, chopped dates and crystallised ginger.
6. Adjust the consistency if needed: the mixture should be thick but spoonable. Add a little oat milk if it’s too stiff, or a little extra flour or oats if it’s too loose.
7. Spoon the mixture evenly into the muffin cases, or use silicone moulds if preferred.
8. Bake for 20–25 minutes, until risen and golden.
9. Alternatively, place the silicone moulds in an air fryer, set to 180°C, and bake for 15–20 minutes.
10. Remove the muffins from the oven and allow to cool slightly before serving.
11. The muffins keep well for a couple of days in an airtight container.