In a large bowl, combine the flour mix, almond meal, sugar, baking powder, cinnamon, allspice, salt, and powdered egg replacer. In a separate bowl, combine canola oil, soymilk, vanilla extract, and applesauce. Add the wet ingredients to the dry, and mix until combined. Fold in the shredded carrots, chopped walnuts, dates, and coconut flakes. Scoop a scant 1/3 cup of batter into each lined muffin cup, and bake until a tester comes out clean, about 30-40 minutes.