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Preheat the oven to 170°C/340°F/Gas Mark 3 and line muffin tin(s) with 12 paper cases.
In a large bowl mix together flour(s), ground cinnamon, ground ginger, baking powder, baking soda and salt.
In a jug or another bowl whisk together milk, vinegar, yogurt, sugar and oil until you get nice and uniform mixture.
To the jug with wet ingredients add coarsely grated carrots and chopped dates and mix some more.
Pour wet ingredients into the dry ones and mix in gently (using folding motion) to incorporate. Be careful not to overmix the batter.
Divide batter between 12 cases and sprinkle over some oats, other topping of choice or leave your muffins plain.
Bake in preheated oven for 20-25 minutes or until toothpick/skewer inserted in the centre comes out clean.
Let the muffins cool in the tin for 5-10 minutes before taking them out onto the wire rack to cool completely.