Raisin Bran Muffins (Sugar-Free, Dairy-Free)

• 1 cup Whole Wheat Flour
• 2 cups Bran
• 1/2 cups Rolled Oats
• 1 teaspoon Baking Powder
• 1/2 teaspoons Bicarb Of Soda
• 1/2 cups Desiccated Coconut
• 2 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 3/4 cups Raisins
• 3/4 cups Pitted Dates, Chopped Small
• 2 Eggs
• 1/2 cups Coconut Oil, Melted Or Olive Oil
• 2 cups Almond Milk
• 1 teaspoon Vanilla Essence

1. Preheat oven to 180u0b0C (355u0b0F). Grease a nonstick muffin pan.
2. In a large mixing bowl, combine dry ingredients: whole wheat flour, bran, rolled oats, baking powder, bicarb of soda, coconut, cinnamon, mixed spice, nutmeg, raisins and dates.
3. In another smaller bowl, lightly beat together wet ingredients: eggs, coconut oil, almond milk and vanilla essence.
4. Form a well in the centre of the dry ingredients and pour in the wet ingredients. Mix until mixture is well combined. If the mixture is a little bit dry, add a touch more almond milk.
5. Pack mixture into 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.
6. Allow the muffins to cool for 10 minutes in the pan, then turn them out onto a cooling rack to cool completely. Or eat them hot if you can't wait!

whole wheat flour, bran, rolled oats, baking powder, bicarb of soda, desiccated coconut, ground cinnamon, ubc, raisins, dates, eggs, coconut oil, almond milk, vanilla

Taken from tastykitchen.com/recipes/breads/raisin-bran-muffins-sugar-free-dairy-free/ (may not work)