Preheat oven to 355 degrees F (180 degrees C) and grease a non-stick muffin pan with Non-Stick Baking Spray (to taste).
In a large mixing bowl, combine the Baking Soda (1/2 teaspoon), Whole Wheat Flour (1 cup), Wheat Bran (2 cup), Old Fashioned Rolled Oats (1/2 cup), Baking Powder (1 teaspoon), Desiccated Coconut (1/2 cup), Ground Cinnamon (2 teaspoon), Ground Nutmeg (1/4 teaspoon), Raisins (3/4 cup), and Pitted Dates (3/4 cup).
In another smaller bowl, lightly beat together the Egg (2), Coconut Oil (1/2 cup), Almond Milk (2 cup), and Vanilla Essence (1 teaspoon).
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.
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.
Allow the muffins to cool for 10 minutes in the pan, then turn them out onto a cooling rack to cool completely.
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.