Preheat oven to 180°C. Prepare the muffin tin holes by either spraying with non-stick spray or rubbing them with coconut oil.
In a medium large bowl, mix all the dry ingredients together and set aside. In another bowl, beat the eggs for 1 minute. Then add the rest of the wet ingredients and mix well to combine. Add the chia seeds and bran, mix well and set aside for 3 to 5 minutes to let the chia seeds expand.
Next, mix in the dry ingredients slowly, stirring well to combine. If there are any lumps of coconut flour, try to break them up with the back of a spoon. Add macadamia nuts and mix.
Spoon into prepared muffin tin. Bake for about 15 minutes or until they start to brown. Loosely cover them with baking paper and continue baking for about 10 to 15 minutes or until they are firm to the touch in the middle. You may need to reduce the oven temperature a little depending on your oven.
Remove from oven and cool a little before serving.
Tip: These muffins don’t rise very much so fill the tins to the top. You can also line the tin with paper muffin cases.