Preheat oven to 375°F and line muffin pan with 12 large parchment paper cups.
In a large mixing bowl, mash bananas with a fork and whisk until slightly frothy in consistency. Add eggs and coconut oil and mix until well combined. Set aside.
In a separate bowl, mix almond flour, tapioca starch, coconut flour, shredded coconut, cinnamon, baking soda, cream of tartar and salt until fully incorporated. Mix in chopped walnuts and chopped dates.
Add reserved mashed banana mixture and mix delicately with a wooden spoon or rubber spatula until well combined, without over-mixing the batter.
Divide between prepared muffin cups.
Mix the chopped walnuts, dates and shredded coconut listed under "Garnish" and sprinkle over each muffin.
Bake in the oven for about 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.