Preheat the oven to 180 C.
Mix the flour baking powder, cinnamon and vanilla pod together with a pinch of salt.
Blend the coconut oil and almond milk together in a food processor or smoothie maker. Pour into another bowl and stir through the maple syrup, lemon zest, juice, blueberries, dates and eggs, making sure to blend everything together really well.
Fold together the wet mix and dry mix before pouring into 12 muffin cases. Bake for 25 minutes until golden on the outside and cooked through.