What's the story, morning glory?

Muffins. Yum. What's not to love about muffins. I was inspired by a tweet to make these by Josie after she raved about a muffin she had with carrot, coconut and dates. Hmm. Sounds like morning glory muffins to me! And glorious, they are. At 7 WW points +, they aren't freebies, but they are jam packed with healthy stuff. You can reduce the points by substituting apple sauce for the oil.

Morning Glory Muffins (makes 14)

3/4 cup chopped dates
2 cups white wheat flour
2/3 cup brown sugar
1 t baking soda
1 t baking powder
2 t ground cinnamon
1/2 t ground ginger
1/4 t salt
2 cups grated carrots
1 large granny smith apple, peeled, cored and grated
1/2 cup coconut flakes
1/2 cup chopped walnuts
1/3 cup ground flax seed
3/4 cup Egg Beaters
1/3 cup canola oil
2 t vanilla
3/4 cup POM pomegranate juice

Preheat the oven to 375 and spray your muffin pan with non-stick spray. (I made 12 but there was leftover batter, which I kept in the fridge).

In a medium sized bowl, stir together the flour, brown sugar, baking soda, baking powder, spices and salt. In a separate bowl, mix together the grated carrots, apple, coconut flakes, walnuts and flax seed.  In a large bowl, beat together the Egg Beaters, oil, vanilla and juice. Stir in the flour and carrot mixtures, stirring until they are well combined. Finally, stir in the chopped dates.

Spoon mixture into prepared muffin tins. Bake for 25 minutes or until a toothpick stuck in the center of a muffin comes out clean.