1. To make the date paste, soak the dates in purified water for 1 to 2 hours. Discard all of the water except 2 tablespoons (15 ml) after soaking.
2. Blend the dates together to create a sticky paste. Feel free to add 1 tbsp honey if you’d like it sweeter. Set aside.
3. Preheat the oven to 350°F (177°C). Line a muffin pan with liners or make sure the muffin pan is well greased.
4. Place the almond flour, coconut flour, baking powder and salt in a large bowl, and stir the ingredients to combine. In a separate, smaller bowl, mix the oil, non-dairy milk and vanilla extract.
5. Add the wet ingredients to the dry flour mixture, stirring to combine. Add the sticky date paste and 2 eggs, and mix until thoroughly combined.
6. Scoop muffin batter into muffin liners (in a pan) filling 3/4 full. Repeat until 6-7 muffin liners are filled.
7. Sprinkle with topping of choice; gluten-free granola, nuts, etc.
8. Place muffin pan in the oven on center rack and bake at 350F for 23-28 minutes or until batter comes out clean on a toothpick.
9. Remove and allow the muffins to cool completely. Store in an airtight container in the fridge for up to one week or freeze for up to 3 months.

NOTES:

If you are doubling the batter – You may double the batter, but the texture and baking times will vary. Do not double the date paste, just add an extra 1/3 cup maple syrup or raw honey with the paste.

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