Preheat the oven to 200°C/400°F (180°C fan); Gas 6.
In a large bowl, mix the flour, oats with bran, baking powder and salt. Add the dates and apple (and apple spice if using) and coat in the flour mix.
In another smaller bowl, beat the egg with the milk, melted butter and sugar. Mix together then add to the dry flour ingredients, stirring well until the batter is smooth.
Spoon the mixture into paper cases inserted in buttered muffin tins (or directly into silicone muffin moulds). Fill ¾ of the way up.
Sprinkle with a few porridge oats and bake in the oven for 15-20 minutes.
Leave to cool completely for about 10 minutes before taking out of the tin.
Best served fresh on the day but for busy bakers, make the night before and store in an airtight container once cool.Variations: Instead of 100g dates, mix 50/50 of dates and sultanas. Another variation is to replace the dates with soft dried apricots – particularly the organic dark ones.Christmas Version: Add gingerbread spice to make them into Gingerbread Apple Muffins!