Gluten-Free Carrot Bran Muffins with Dates

1 1/2 c. Pamela's Products Baking Mix
1/2 c. ground flax seed
1 T. baking powder
1/2 t. baking soda
1/2 t. ground allspice
1 c. unsweetened pineapple juice
1/4 c. canola oil
1/4 c. packed brown sugar
1 lg. egg
1 lg. egg white
2 small carrots, shredded (about 1 c.)
1/4 c. dried dates

Preheat oven to 375 degrees.  Line 12 cup muffin pan with paper liners (or lightly spray pan).  Whisk together Pamela's Products Baking mix, flax, baking powder, baking soda, and allspice in large bowl.  Whisk together pineapple juice, oil, brown sugar, egg, egg white, in medium bowl.  Add pineapple mixture to flour mixture and stir just until flour mixture is moistened.  Stir in carrots and dates.  Fill muffin cups evenly with batter.  Bake until toothpick inserted into centers comes out clean, about 20 mins.  Let cool in pan on wire rack 5 mins.  then remove muffins from pan and let cool completely on rack.  

Makes 12 regular size muffins that are 4 Weight Watchers Points or 48 mini muffins that are 1 Weight Watchers Points each.