1. Add the dates to a measuring cup or bowl and cover with hot water. Set aside to soften.
2. Preheat oven to 350 degrees. Line a muffin tin with 12 cups.
3. Add the rolled oats to a food processor and process a minute or so until you have a slightly coarse oat flour.
4. Add the baking soda, baking powder, and cinnamon, and process until mixed.
5. In a small bowl or measuring cup, mix together one half cup of the oat milk with the apple cider vinegar and set aside.
6. To the food processor, add the other half cup of oat milk, ripe banana, flaxmeal, applesauce, and dates (discard the water from soaking) to the food processor and process until a batter forms.
7. Add the milk/vinegar mixture and process until smooth.
8. Hand mix one cup of the blueberries into the batter, saving one-quarter cup to sprinkle on top.
9. Fill the 12 muffin cups evenly with batter, filling them about three-quarters full, and sprinkling a few blueberries on top.
10. Bake muffins for 22 to 25 minutes or until a toothpick inserted comes out clean.

Here's the nutritional information from VeryWell.com [1] for one muffin: