Preheat the oven to 350 degrees.
If you haven’t already, soak the dates in warm water for twenty minutes, reserving two tablespoons of the water.
In a blender, blend the dates and the water until a chunky paste forms.
Add in the banana, nectarine, and applesauce and blend until mostly combined, leaving a few chunks.
Melt the coconut oil in the microwave.
In a large bowl, mix together the flour, almond meal, baking powders and chia seeds.
Pour in the almond milk and coconut oil and mix.
Add in the fruit mixture from the blender and mix until everything is coated. Finally, fold in the shredded coconut.
Line a muffin tin with silicone cups and use and ice cream scoop to portion out the batter. Then, using a fork press down slightly into the mold.
Bake for twelve minutes, rotate the pan and bake another eight minutes.
Remove from the oven and let cool in the pan for thirty minutes.