Preheat oven to 350 degrees F (177 C or moderate temperature).

Prepare a muffin tray (12 medium muffin cups).

Soak the dates in hot water for 15-30 minutes (If you have date paste already prepared, skip this step).

Stir together the ground flaxseed meal with the water to make the flax egg in a small bowl. Let sit in the fridge for 15 minutes to thicken.

Add the dry ingredients into a mixing bowl: flour, almond flour, baking soda, baking powder, and cinnamon. Stir until all the ingredients are well combined.

In a blender, add the bananas, dates (or date paste), plant-based milk, vanilla extract, apple cider vinegar, applesauce, and blend until smooth.

Make a well in the dry ingredients and gradually pour the liquid mixture in it, add the flax egg and mix well (don’t overmix, just enough to get all the ingredients combined)

Fill the muffin cups with the batter (Optional: decorate each muffin with thin banana pieces).

Bake the muffins for about 18-20 minutes (insert a toothpick, and it has to come out clean)

Let them cool in the tray for several minutes, and then place the muffins in a cooling rack. Enjoy them in your breakfast or as snacks!