Date and Coconut Muffins | Metro

Ingredients

• 1 cup (250 mL) chopped pitted date, 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 white, whipped into stiff peaks
• 1/2 cup (125 mL) chopped pecans (optional)
• 2 Tbsp. (30 mL) grated coconut (optional)