Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all cups of your muffin tin with very little coconut oil.
In a large bowl, beat coconut oil and date palm jaggery syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt, and cinnamon.
Add oats flour to the bowl and mix with a large spoon, just until combined. If you’d like to add any nuts, chocolate, or dried fruit, fold them in now. (I have used only chopped almonds)
Divide the batter evenly between the muffin cups, filling each cup about two-thirds full.
Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days.