In a bowl, mix the oil, butter and honey. Add the egg yolk and the vanilla. In another bowl, mix together the dry ingredients and add the honey preparation. Drain the dates and add to the mixture. Fold in the egg whites and pecans. Pour the batter into buttered muffin moulds. Sprinkle with grated coconut. Bake in a pre-heated oven at 350°F (180°C) for 20 to 30 minutes, or until the muffins are firm to the touch.

0 0 0 0

1 cup (250 mL) chopped pitted dates, soaked in warm water 1/2 cup (125 mL) quinoa flour 1/2 cup (125 mL) all purpose flour gluten-free 1/4 cup (60 ml) almond powder 1/4 cup (60 mL) gluten-free rice flour 1 tsp. (5 mL) baking powder 7 1/2 tsp. (1 1/2 mL) ground flaxseed 1 tsp. (5 mL) baking soda 2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 mL) unsalted buter 1 cup (250 ml) liquid honey 1 tsp. (5 mL) natural vanilla extract 1 egg yolk 2 egg whites, whipped into stiff peaks 1/2 cup (125 mL) chopped pecans (optional) 2 Tbsp. (30 mL) grated coconut (optional)