Whole-Grain Bran Muffins

1. Preheat oven to 350°F.

2. Spread bran on a baking sheet. Bake at 350°F for 8 to 10 minutes or until lightly browned, stirring once.

3. Combine dates and juice in a medium saucepan over medium; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; uncover and let stand 5 minutes. Place date mixture in a food processor or blender; process until smooth. Add buttermilk, banana, butter, oil, and vanilla; process until smooth.

4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, bran, baking powder, baking soda, cinnamon, and salt in a medium bowl, stirring with a whisk. Add date mixture to bran mixture, stirring just until moist. Add eggs, stirring just until combined. Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into muffin cups. Bake at 350°F for 28 minutes or until a wooden pick inserted in center of the muffins comes out clean. Remove muffins from pan; cool on a wire rack.