6 dates, chopped and covered in warm water for 10-15 minutes to soften

1 small (or ½ large) banana

2 Tbsp honey (optional)

¼ cup coconut oil, melted

2 tsp vanilla extract

1 ½ tsp almond extract

4 eggs 

¼ cup coconut flour, sifted

½ cup blanched almond flour

1 tsp baking soda, 1 Tbsp poppyseeds



Preheat oven to 350 F (175 C).

Drain dates and add to bowl of food processor along with banana. Process until smooth.

Add honey, coconut oil, vanilla, and almond extract and process until smooth. Scrape sides of food processor, then add eggs and process until smooth.

Stir together coconut flour, almond flour, and baking soda in small bowl.

Add to food processor and process until smooth. Add poppyseeds and pulse until incorporated.

Grease muffin tin with coconut oil or line with muffin cups. If using muffin cups (paper or silicone) I recommend spraying them with cooking spray since these muffins tend to stick to the liners. Fill muffin cups ¾ full, then place in preheated oven.

After about 10-12 minutes (when the tops are golden brown) cover with foil to prevent over-browning. Bake for another 8-12 minutes or until the tops spring back when gently touched.

(These muffins require 18-24 minutes total baking time; the time will vary depending on oven type and temp…

I use a convection oven, so things tend to bake a little faster than they would in a conventional oven).

Makes 7 standard-size muffins.