Preheat the oven to 180°C (350°F) and grease or line a standard muffin tin.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, vanilla, and salt.
200 grams whole spelt flour, 160 grams cornmeal, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
Add the dates, coconut oil, milk, orange juice, and orange zest to a blender. Blend until smooth, then add to the flour mixture and stir just to combine.
80 grams soft dates, 70 grams coconut oil, 375 ml non-dairy milk, Juice of 2 oranges, Zest of 2 oranges, 1 teaspoon vanilla extract
Place equal amounts of the batter to the prepared muffin tin and top each with a slice of orange. Bake for 15-18 minutes, or until lightly golden.
Sliced orange
Let the muffins cool in the tin for 5-10 minutes before removing and cooling fully on a rack. Store in a sealed container for up to three days.