Preheat oven at 180 degrees for 10 minutes.
In a bowl add nicely sieved flours, cocoa powder, salt, baking soda and mix well with a fork.
In another bowl, cream mushed bananas and sugar with beater for 3-4minutes.
Add eggs and vanilla essence to banana mix and blend well.
Now add the dry flour mix to the banana mix, little at a time. Mix gently while scrapping from sides with a spatula.
Add walnuts and chopped dates and mix gently.
Pour the batter in greased muffin moulds and sprinkle roasted oats on top.
Bake at 180 degrees for 18 to 20 minutes. Do the toothpick test, if it comes out clean from the centre, muffins are done.
Let the muffins come to room temperature before serving.
Note: the batter is thick in consistency, so need not worry about that. The muffins will be super moist from inside.