Pre heat oven to 350 degrees & line a 12 cup muffin tin with muffin liners

In a food processor add 1/2 cup pecans, 1/2 cup cashews. Pulse until fully fine, then add in 2 dates pitted, broken into 4 pieces. Then pulse again until throughly combined & when you press the mixture down it sticks together.

In medium sized bowl pour the food processor mixture in it. Then add almond flour, coconut flour, baking soda, salt, cardamon, coconut sugar, lemon zest, orange zest & oats. Then whisk until throughly combined. The food processor mixture will leave crumbs in the dry mixture. I take my hands & break apart as much as I can, but once you put it in the blender it will all be thoroughly combined.

In a medium microwave safe bowl add coconut oil & melt in microwave in 30 seconds increments. Then add in greek yogurt, maple syrup, vanilla extract, almond extract, orange juice & lemon juice. Whisk until throughly combined.

In a high power blender, pour in all the dry ingredients & then pour the wet ingredients on top. Blend on low for 1 minute, then rev up to medium high for another 1-1 1/2 minute. Then pour batter evenly into the 12 cup muffin tins. Then at 350 degrees, cook for 12-15 minutes. Check with tooth pick at 12 minutes, however, I have found it needing 3 more minutes. Every oven is different though, so start with 12.

In a hand mixer safe bowl add the glaze ingredients: cream cheese, maple syrup, lemon juice & vanilla extract. Then mix with hand blender until full combined. Then when muffins are done, wait until they are FULLY cooled, then glaze each muffin. Then I sprinkle extra zest on top of each :)