1. Preheat the oven to 400F and grease a 24-cup muffin tin or line it if you prefer easier cleanup.
2. Heat 250 ml of orange juice in a microwave-safe bowl until very hot but not boiling.
3. Stir in 500 ml high fibre bran, mix well, and let it soak for about 10 minutes, so the bran softens properly.
4. In a separate bowl, stir together 500 ml of cashew milk and 2 tsp of vinegar to make buttermilk.
5. Add the 12 chopped dates, give it a quick stir, and let it sit for 5 minutes, so the dates plump up.
6. Regular buttermilk works too if you have it.
7. In a large mixing bowl, beat 55 g butter, 250 ml brown sugar, 1/4 cup applesauce, and 2 large eggs until combined and slightly creamy. It doesn’t need to be fluffy, just nicely mixed.
8. Sprinkle in 3 tsp baking soda, 1 1/2 cups whole wheat flour, 1 cup all-purpose flour, and 1/2 tsp salt.
9. Mix gently, then add the soaked bran mixture and the milk and date mixture. Stir until just combined. The batter will be thick and a bit lumpy; that’s perfect, so do not stress.
10. Fold in the remaining 250 ml of high fibre bran last. This helps keep the muffins hearty without turning them heavy.
11. Fill each muffin cup about 3/4 full.
12. Bake for 15 to 20 minutes, until the tops spring back lightly and a tester comes out clean.
13. Let them cool for a few minutes, then move to a rack.

Storage Notes

1. These muffins freeze beautifully. Store them in an airtight container, freeze, and microwave one for 20 to 30 seconds whenever you need a quick breakfast or snack.
2. You can also keep the batter covered in the fridge for up to 2 weeks and bake fresh muffins in minutes.
3. Just give the batter a gentle stir before scooping.