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Preheat oven to 350 degrees F. Place paper baking cups in muffin pans; coat with vegetable cooking spray.
Combine flour, baking powder and soda, cinnamon and salt. Set aside.
Beat eggs and SPLENDA® Granulated Sweetener on high speed with an electric mixer for 5 minutes. Reduce speed to medium. Gradually add oil, buttermilk, pineapple juice and vanilla, beating until blended, about 1 minute. Add flour mixture. Beat on low speed until blended, about 1 minute. Stir in oats, dates, nuts and raisins. Spoon into prepared muffin pans; filling 3/4 full.
Bake 20 to 25 minutes or until cake tester inserted in center comes out clean. Remove from pans immediately and cool on wire rack.