Preheat oven to 350 degrees F.
Pour boiling water over dates and soak for 1-2 minutes, then drain well. Soak dates even if using fresh Medjool dates.
Process whole oats in the blender until a fine flour is formed. I do not recommend subbing a store bought oat flour. Set aside.
Add dates and all wet ingredients to a blender, and blend until a very smooth mixture is formed.
If you want to make these all in the blender, add the sea salt, baking powder and baking soda to the blender with the date mixture first. Blend until mixed well. Then, add the oat flour, almond flour, and cocoa powder, and pulse to combine. Stir chocolate chips and walnuts in with a spatula.
Otherwise, add all dry ingredients to a bowl and mix to combine, then add the wet ingredients into the bowl and stir until no dry ingredients are left. Fold in chocolate chips and walnuts.
Either line a muffin tin with cupcake papers, or spray with coconut oil.
Divide the batter into 6 large or 8 smaller muffins, and top with extra chocolate chips and walnuts if desired.
If making large muffins, feel free to pile the batter in over the top of the muffin pan. The batter is thick and sticky and doesn't rise a lot.
Bake 20-24 minutes, until centers are fully baked.