Preheat oven to 425°F. Lightly coat a 12 cup muffin pan with cooking spray or line with cupcake liners.,

In a small bowl, whisk together milk and wheat bran. Allow to soak for 10 minutes.,

In a large bowl, whisk the wheat flour, baking powder, baking soda, salt, and cinnamon until combined. Set aside.,

After soaking the wheat bran, whisk in the yogurt, egg, maple syrup (or honey), and vanilla until combined. Add the dry mixture to the wet mix and gently fold together until just combined. Coat the chopped dates with 1 tablespoon wheat flour, add to the batter, and fold in. Allow the batter to rest for about 7-10 minutes before adding to the pan.,

Divide the batter into the prepared muffin pan, about ⅓ cup each, filling to the top. Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 12 minutes or until a toothpick comes out clean from the center. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to continue cooling.