Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.

In a large bowl, whisk together whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt until evenly distributed and lump-free.

In a separate bowl, beat eggs with brown sugar, milk, oil, and vanilla extract until smooth and pale.

Pour the wet ingredients into the dry, stirring gently until just combined, ensuring a slightly lumpy, moist batter.

Gently fold in chopped dates (and nuts if using) until evenly dispersed.

Using an ice cream scoop or two spoons, portion the batter into prepared muffin cups, filling each about three-quarters full.

Bake at 375°F for 18–20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack until warm; serve with butter or jam.