Place the pitted dates in a small pot or microwave-safe bowl and warm for 30 seconds if they seem dry; this helps them soften and release their natural sugars.
Transfer the softened dates to a blender or food processor, add a quarter cup of water, and blend until smooth and thick, creating a rich date paste.
In a large mixing bowl, whisk together the whole wheat flour, baking soda, and cinnamon until evenly combined.
In a separate bowl, beat the eggs with oil (or melted butter) and vanilla extract until well blended and slightly frothy.
Pour the wet mixture into the dry ingredients, then fold in the date paste until just combined; avoid overmixing to keep the muffins light.
Spoon the batter into a muffin tin lined with paper liners or lightly greased, filling each cup about three-quarters full.
Place the muffin tin in a preheated oven at 180°C (350°F) and bake for 20-25 minutes, until the muffins turn golden on top and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack.
Enjoy the muffins warm or at room temperature; store leftovers in an airtight container for up to 2 days or freeze for longer freshness.
