• Preheat oven to 375°F/190°C. Spray a muffin pan with vegetable spray or use paper liners.
• Dry Ingredients: Stir together the flour, sugar, baking powder, baking soda, and salt in a large bowl. 
• Wet Ingredients: In a separate bowl, add the milk and apple cider. Let this sit for a minute so the vinegar can combine with the milk. Add the mashed bananas, vanilla, and vegetable oil. Stir until combined.
• Make the Batter: Add the banana mixture to the flour mixture, and stir until combined. Don't overmix. Spoon batter into the prepared muffin pan, until about ⅔ full.
• Bake: Bake for approximately 20 minutes until golden brown. A tester inserted in the middle of one of the muffins should come out clean. Remove from oven and let cool for about 5 minutes.

For the Date Glaze:

• Combine pitted dates and hot water. Set aside to soften.
• Add remaining ingredients to a food processor along with the softened dates and the water. Pulse in short bursts until combined and smooth. Scrape down the sides of the bowl and repeat to achieve the texture you're after.
• Store muffins in an airtight container at room temperature for up to 3 days. They can be refrigerated for up to 1 week or frozen for up to 2 months. To serve, cook in the microwave until heated through.