Preheat oven to 350 degrees.
In a blender container add banana, pumpkin puree, applesauce and dates and process until smooth and creamy. Set aside while preparing the dry ingredients.
In a large bowl combine the quinoa flakes, quick cooking steel cut oats, rolled oats, golden flaxseed meal, pumpkin pie spice, vanilla powder and raisins. Stir to combine.
Add the contents of the blender to the bowl of dry ingredients and stir until well combined.
If the muffin batter is too wet add more oats until it is the right consistency. See the video to see how I like the batter to be.
If making muffins use a 1/2 cup measure cup to measure out the batter into each muffin cup. I like silicone muffin pans but you can also use regular muffin tins with parchment liners.
If making cookies I use a 2 ounce food scoop, you can also use a 1/3 cup measuring cup. Portion the cookies onto a baking sheet lined with parchment paper or a silpat mat. Using a silicone spatula flatten the cookies so they are a uniform shape.
Bake muffins for 30 minutes, cookies for 25 minutes.