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

Preheat oven to 180ºC (355ºF). Grease a nonstick muffin pan.

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.

In another smaller bowl, lightly beat together wet ingredients: eggs, coconut oil, almond milk and vanilla essence.

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.

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.

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!