My boss? Yes, my boss has converted to Crunchy Cooking. Actually no. He does want to increase his fiber intake and this muffin comes to the rescue though. Sweeter than the Date Bran and Pecan muffins from last week, they’re an easier sell to the average palate. They remain nonetheless low in sugar and fat, and high in fiber, relative to store-bought baked goods. And bonus – they’re vegan!
Preheat the oven to 350 F. Grease and flour a muffin tin or with silicone liners.
In a large bowl, mix together the bran, flour, soda, baking powder, salt, cinnamon, ginger powder and rolled oats if using. Add the chopped dates and roll them around so they get coated in the dry mix and thus remain separate.
Bake 20-22 minutes, until a toothpick comes out clean. Let cool 5 minutes in the pan and then transfer to a wire rack to finish cooling.