Finely chop dates. Add to a heat-proof bowl and cover with boiling water. Add the first measure (½ tsp) of baking soda, give it a mix and leave for 15 minutes.
Preheat oven to bake 180 degrees Celsius. Line a 12-case regular muffin tin with muffin liners.
Dice pear and apple into 1cm chunks. Finely chop walnuts.
Add all wet ingredients to a bowl. Whisk together.
Add the almond meal, oats (reserving the 2 Tbsp to garnish later) and spices to the wet mixture. Sift in the flour, baking powder and second measure of baking soda (½ tsp). Mix together until just incorporated (don't over mix!).
Drain the dates.
Add diced fruit, nuts and dates to the batter. Fold through until just evenly incorporated.
Divide batter evenly better muffin cases.
Bake for 25 minutes or until golden. Remove from the oven and let sit in the baking tray for ten minutes before removing to a wire rack to cool down.