Instructions

• In a medium bowl, whisk together the oat bran, oat flour, baking powder, and salt until evenly combined.
• In a separate large bowl, whisk the coconut sugar, unsweetened almond milk, melted coconut oil, eggs, and vanilla until smooth.
• Pour the dry ingredients into the wet ingredients and whisk just until combined; avoid overmixing. Cover the bowl and refrigerate the batter for 1 hour.
• After the hour, preheat the oven to 450°F. Lightly spray a 9-cup muffin tin with cooking spray.
• Use an ice cream scoop or spoon to divide the batter among the 9 muffin cavities, filling each about two-thirds full.
• Bake at 450°F for 5 minutes. Without opening the oven door, lower the oven temperature to 375°F and continue baking for another 15–17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• Remove the pan from the oven and let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack or plate to cool completely before serving.