Place rolled oats in a food processor and blend for 20 seconds, or until a coarse flour is formed. Transfer to a large mixing bowl.
Place dates and warm water in food processor, let soak for at least 5 minutes.
Add whole wheat flour, flax, baking powder, baking soda, cinnamon, nutmeg and salt to the mixing bowl. Stir to combine.
Process dates and water until smooth. Add banana and vanilla extract and pulse 3-4 times, or until no banana chunks remain. Add mixture to dry ingredients and stir to combine, avoiding over-stirring.
Add 1 cup of raspberries and stir. Scoop 1/3 cup of batter into muffins cups of a non-stick muffin tin. Use the remaining 1/2 cup to top each muffin with 2-3 berries, pressing them lighting into the batter.
Bake for 22 minutes, or until golden brown. Let cool and enjoy!
Store in an air-tight container at room temperature for 24 hours, refrigerated for 3 days or in the freezer for up to 3 month.