Sugarfree Blueberry Muffins

250g stoned , ready to eat dates
1 large banana
150g blueberries
100g peacans roughly chopped
100g fine polenta
2tsp cinnamon
2tsp baking powder
2 egg whites

Heat oven to 180C/fan 160C gas 4. Put the dates into a small pan with 200ml boiling water and simmer for 5 mins. Drain the liquid into a jug, then put the dates into a food processor. Add banana and 100ml of the date liquid and whizz until smooth. Mix the nuts, blueberries, polenta, cinnamon and baking powder in a bowl, then add the date puree and stir until combined.
Whisk the egg whites to soft peaks and fold into the cake mix. Tip into the muffin tin (I used the muffin papers too) and bake for about 40 mins until golden and crusty.