Makes 24 medium size muffins.
Preheat oven to 350 degrees. Spray and coat 24 medium muffin cups with cooking oil.
Combine first nine ingredients together in a large bowl, mix thoroughly. Stir in apple, carrots, dates, nuts and raisins to the flour mixture. In a medium size bowl, combine the banana, Almond milk, oil, beaten egg whites and vanilla, mix well. Make a well in the dry ingredients and stir in the wet ingredients until just combined. Spoon the batter into the prepared muffin cups, filling them to about 3/4 full.
Bake the muffins until the tops are golden brown, 20 - 25 minutes. These muffins freeze really well in a plastic freezer bag or container.
Preparation tip...when adding wet ingredients to the dry ingredients, do not stir more than necessary or the muffins will be tough.