Preheat the oven to 350ºF.
Spread the bran on a cookie sheet and bake for 6 to 8 minutes, until toasted, stirring half-way through to prevent the bran from burning.
In a small saucepan, stir together 1 cup of the chopped dates and 1 cup of water. Simmer on low heat for about 15 minutes until the water is absorbed.
Place the mixture in a blender and process until pureed.
Pour the bran into a large bowl, add the buttermilk and remaining ½ cup of water. Stir to combine.
Stir in the date puree, orange zest and brown sugar.
Add the oil, whole egg and egg white, mixing well to incorporate.
Sift the all-purpose flour, whole wheat flour, baking powder, baking soda and salt into the bowl.
Add the remaining chopped dates and stir to combine.
Spoon the mixture into the muffin cups (if using foil cups, spray with cooking spray) and bake for 25 minutes until the muffins are golden brown and firm to the touch.
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