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Preheat your oven to 180°C and line a 12-hole muffin tray with patty pans.
In a large mixing bowl, combine all the wet ingredients and whisk them together until well mixed.
Sift in the almond flour, tapioca, baking powder, salt, and spices. Mix gently, being careful not to overmix the batter.
Using a rubber spatula, fold the mixture until there are no dry patches of flour remaining.
Add the chopped nuts and dates, folding them into the batter.
Spoon the batter into the prepared patty pans, filling each one to the top as they won't rise much.
For an optional topping, sprinkle chopped pecans on each muffin and drizzle a small amount of maple syrup and olive oil over them.
Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
While the muffins are cooling, prepare the labneh frosting by whisking together the labneh, 3 tablespoons of maple syrup, lemon juice, and vanilla until smooth.
Taste the frosting and add more maple syrup if desired.
Once the muffins are completely cool, dollop the frosting on top, swirl it with a small spoon, and finish with edible dried flowers and a light drizzle of maple syrup.