Preheat oven to 425°F and line 12 muffin cups with bleach free liners.
To prepare the date paste, remove the pits from the dates and place the dates into a medium sized bowl. Pour the boiling water over the dates and let sit for 1 hour.
Measure 1 cup of plant milk into a large bowl and add the apple cider vinegar. Stir and let sit for at least 10 minutes.
Add the oats to the bowl with the milk. Stir and let sit for about 30 minutes to soften the oats.
Add flax seed and water to a small bowl and stir to combine. Let sit for about 10 minutes. This will thicken up as it sits.
After the dates have sat for about an hour, place them (with the water) into a high speed blender and blend until smooth.
Add a ½ cup of the date past to the oats. The rest can be stored in an airtight container in the refrigerator for about 2 weeks.
Add the flax egg and rest of the muffin ingredients to the oats and stir to combine.
Scoop equal amounts of the batter into 12 muffin cups.
Place the loaded muffin tins into oven and turn temperature back to 350°F. Bake for 30 minutes.
Place skewer or toothpick in center of muffin and remove. It should come out clean (no wet batter). If the muffins are not quite done, leave them in for another few minutes and check again.
Remove from oven and remove the muffins from the tin straight away, placing them on a wire rack to cool further. This will prevent condensation from forming around the base of the muffins.