Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C) and grease a non-stick muffin pan with
Non-Stick Baking Spray (as needed)
.
Step 2
In a large mixing bowl, combine the
Baking Soda (2 g)
,
Whole Wheat Flour (120 g)
,
Wheat Bran (115 g)
,
Old Fashioned Rolled Oats (45 g)
,
Baking Powder (4 g)
,
Desiccated Coconut (50 g)
,
Ground Cinnamon (5 g)
,
Ground Nutmeg (as needed)
,
Raisins (110 g)
, and
Pitted Dates (110 g)
.
Step 3
In another smaller bowl, lightly beat together the
Eggs (2)
,
Coconut Oil (120 mL)
,
Almond Milk (480 mL)
, and
Vanilla Essence (5 mL)
.
Step 4
Form a well in the center of the dry ingredients and pour in the wet ingredients. Mix together until the mixture is well combined. If the mixture is a little bit dry, add a touch more almond milk.
Step 5
Pack the mixture into the muffin cups right to the top, and press down with your fingers. Bake for 20 minutes, or until a cake tester comes out clean and the muffins are dark golden brown.
Step 6
Allow the muffins to cool for 10 minutes in the pan, then turn them out onto a cooling rack to cool completely.
Step 7
Store in an airtight container or serve immediately. These also freeze really well. Thaw by microwaving for 30 seconds or more, depending on your microwave.
