This recipe is from The Light Touch.

CINNAMON, DATE AND BUTTERMILK WHOLE-WHEAT MUFFINS
Source: The Light Touch Cookbook: All-Time Favorite Recipes Made Healthful & Delicious by Marie Simmons
Makes about 12 muffins

Vegetable oil cooking spray
1 cup whole-wheat flour
1 cup all-purpose flour
1/4 cup wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup chopped dates
1 1/4 cups buttermilk
1/2 cup packed light brown sugar
1/4 cup vegetable oil
1 extra-large egg
1 teaspoon vanilla extract

Preheat oven to 400 degrees F. Spray muffin pans with vegetable-oil cooking spray.

In a large bowl, combine the flours, wheat germ, baking powder, baking soda, cinnamon and dates; stir to blend.

In another bowl, combine the buttermilk, brown sugar, vegetable oil, egg and vanilla; whisk until thoroughly blended.

Pour the wet ingredients over the dry ingredients; stir just until blended. Do not over mix. Spoon into the prepared muffin pans, filling each cup about three-quarters full.

Bake until the muffins are lightly browned and a toothpick inserted in the center comes out clean, about 20 minutes. Cool slightly in pans. Turn out and cool on a wire rack.