Preheat the oven to 425°F and line a 12 cup muffin pan with paper liners.
In a large mixing bowl, combine the dry ingredients and mix well with a flat whisk until evenly combined; set aside.
In a seperate bowl, combine the applesauce, crushed pineapple, date paste, mashed avocado and vanilla extract and mix well with a whisk until all the ingredients are well combined.
Add the eggs and whisk until very well incorporated, about 30 seconds.
Whisk in the buttermilk and mix until well incorporated, then delicately fold in the grated carrots.
Add the chopped walnuts, dried apricots and raisins to the dry ingredients and mix until well combined, then throw this mixture in with the wet ingredients; mix delicately with a rubber spatula until just incorporated, no more.
Divide the batter equally between the muffin cups; the batter will mound higher than the paper cups, that's perfectly normal. If you preferred smaller muffins, you could also divide the batter between 18 to 24 paper cups, instead. Of course, you'd need to adjust cooking time accordingly.
Place the pan in the 425°F oven for 10 minutes and then lower the oven temperature to 375°F. Continue baking for another 8 to 10 minutes, or until the tops are nice and golden brown and a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool for a few minutes in the pan and then remove them to a cooling rack to cool completely.
Store in a cool dry place in an airtight container for up to a week.