Preheat oven to 350 degrees. Line a 12 cup muffin tin with liners or spray with cooking spray; set aside.
In a medium bowl, whisk together the flours, flaxseed, baking soda, salt, cinnamon, nutmeg, and salt; set aside.
In a large bowl, whisk together the brown sugar, eggs, applesauce, and oil. Stir in the dry ingredients to combine. Fold in the carrots, dates, raisins and walnuts (if using). Use a rubber spatula to scrape the bottom and sides of the bowl to make sure the ingredients are combined well.
Divide the batter between the 12 muffin tins, a muffin scoop works great for this. Bake for 18-22 minutes, or until a toothpick inserted in center comes out clean. Let muffins cool in pan for 5 minutes, then remove from pan and cool on wire rack.
Flour: using whole wheat flavor will add more nutrients to this recipe as well nutty flavor and slightly denser texture. You can use all whole wheat flour if desired.
Flaxseed: you can use either ground flaxseed or whole flaxseed here. If you don't have flaxseed, just substitute with an equal amount of whole wheat flour.
Brown Sugar: feel free to reduce the amount of sugar in this recipe. You can safely use half of the amount listed without compromising the taste.
Raisins and Walnuts: these are optional add ins for this recipe. I like the additional sweetness of the raisins and the crunch of the walnuts. Feel free to substitute your favorite nut if desired.
Cooling: be sure to cool the carrot date muffins completely before storing them.
Storage: leftover muffins should be stored in an airtight container in the refrigerator for up to a week. You can also freeze in an airtight container for up to a month.