Soak the dates for at least 20 minutes in boiling water.
Preheat the oven to 350. Grease the muffin pan or line a mini muffin pan with liners.
In a large bowl, mix together the almond flour, coconut flour, baking powder, baking soda, cinnamon, and salt.
In the bowl of a food processor, combine the dates, coconut oil, applesauce, egg, and vanilla extract. Pulse until thoroughly combined.
Add the dry ingredients to the food processor and pulse until well incorporated. At this point, the mixture will be fairly thick. Stir in the shredded vegetables and pulse once more until the shredded vegetables are broken down into finer pieces, but still visible in the mixture.
Evenly distribute the muffin batter across 16 mini muffin cups, filling each cup to the top. Bake for 15-20 minutes, or until inserted toothpick comes out clean. Cool for at least 5 minutes in the pan.