Preheat your oven to 350° F.

Line 12 muffin tins with liners, or oil them lightly. Mix the flax meal and warm water together; set the mixture aside to let it “gel.”

In a large mixing bowl, whisk together the flours, baking soda, cinnamon, and salt. Stir in the raisins, walnuts, and ginger.

To make the date paste, place the dates into a large bowl. Bring the water to a gentle boil, then pour it over the dates. Allow them to soak for 20 minutes (or up to an hour). Drain the dates, reserving 1/2 cup of the soak water. Add them to a blender with the reserved water, the vanilla, and the salt. Blend till the mixture is totally smooth.

In a separate bowl, whisk together the date paste, sugar if desired, non-dairy milk, and oil. Stir in the flax mixture. Fold the wet ingredients into the dry ones until everything is well incorporated, and then fold in the carrot and apple.

Bake for 25 minutes, or until a toothpick inserted into the muffins comes out clean. Allow them to cool before enjoying.