To prepare the 'flaxegg', mix the ground flaxseeds with water and place in the fridge for 10 minutes until they form a thick gel-like mixture.

In the meantime, combine the wholemeal flour, oat flakes, cinnamon, ginger, baking powder, baking soda, and salt.

In another bowl, mash the pumpkin puree with the banana and add almond milk, vanilla extract, finely chopped dates, and the prepared 'flaxegg'. Then, incorporate the dry ingredients into the wet ones, a few spoonfuls at a time.

Pour the pumpkin batter into a muffin tray lined muffins cases filling them at two-thirds. If desired, you can sprinkle the top with some extra oat flakes and raw cacao nibs.

Bake the muffins at 200°C (390°F) for 20 minutes or until a skewer inserted in the centre comes out clean. Then, transfer them onto a cooling rack. Slice them in half and spread with raw honey or nut butter for extra flavour!