Preheat oven to 375˚F. Lightly grease a 12-cup muffin tin with coconut oil spray or line with parchment muffin liners.
In a large bowl, whisk together the rice flour, almond flour, baking powder, baking soda, cinnamon, and salt. Add the oats, stir again.
In another bowl or food processor, mash the bananas, add the sweet potato, maple syrup, vanilla, and plant milk. Add to the dry ingredients, stir to combine.
Fold in the chopped dates.
Distribute evenly between the 12-cup muffin tin, sprinkle with the mixed seeds and bake for 30 minutes or until a toothpick inserted in the centre is dry and the tops are golden.