Preheat oven to 375 °F/190 °C. Place 12 muffin liners in a tin and grease the liners.
In a large bowl, whisk together the two flours, sugar, baking soda, baking powder, spices and salt.
Add in the shredded carrot, apple, chopped dates and nuts. Stir until combined.
In a jug, whisk together the eggs, oil, vanilla and orange juice together until smooth. Pour into the dry mixture and stir together until well combined.
Using a ⅓ cup, fill each muffin case with batter. The batter will come to the top.
Bake the muffins for 25-28 muffins. Remove from the oven and let cool for 5 minutes before you remove them from the pan to let them finish cooling.