Cook the quinoa - directions below - Put in a large bowl and let cool.

Heat the oven to 350 F

Line a 12-cup muffin tip with 8-10 muffin cups depending on size. Or grease with vegetable oil and set aside.

In a food processor fitted with a metal blade, process the rolled oats into a fine flour. Add the oats, sugar, flour, baking powder, salt and cinnamon to the quinoa. Mix to combine.

Grate both oranges for zest. Combine one tablespoon of orange zest with a teaspoon of sugar and set aside.

Peel the oranges and separate the segments. Remove all the pith. Chop and place 3/4 cup of the chopped orange segments into a large bowl with the chopped dates.

In the same food processor, process the banana, apple juice, oil and almond milk. Stir in the ground flax egg.

Pour the banana liquid into the bowl of oranges and dates. Mix.

Pour the banana orange batter into the dry ingredients and mix until well blended.

Pour the batter into the prepared muffins cups, filling them 2/3 full.

Top each one with a little orange zest.

Bake for 30 - 40 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Place onto a wire rack to cool.

*Note - [b]Cooking Quinoa [/b]- Put 1/2 cup dry quinoa in a colander and rinse under running water. Place quinoa and 1 cup of water in a small pot and bring it to a boil. Then lower the heat and cover. Cook for 10-15 minutes or until all the water has been absorbed. Keeping a careful eye in the end so it doesn't stick.

*Note -[b] Flax Eggs[/b] - Combine 2 tablespoons of ground flax with 5 1/2 tablespoons water. Whisk and put into refrigerator for 10 minutes to thicken