Preheat oven to 350 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 tsp)
Whole Wheat Flour (1 cup)
Wheat Bran (2 cups)
Old Fashioned Rolled Oats (1/2 cup)
Baking Powder (1 tsp)
Desiccated Coconut (1/2 cup)
Ground Cinnamon (1/2 Tbsp)
Ground Nutmeg (1/4 tsp)
Raisins (3/4 cup)
Pitted Dates (3/4 cup)
In another smaller bowl, lightly beat together the
Coconut Oil (1/2 cup)
Almond Milk (2 cups)
Vanilla Essence (1 tsp)
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.