Preheat oven to 350 degrees. Lightly coat a 12- cup muffin tin with nonstick cooking spray or coconut oil.. Add raisins to a small sauce pan and add 1/2 cup of water to it. Bring to a boil and then lower the heat and simmer for 10 minutes or until most water is absorbed. remove from heat and let cool. While raisins are cooking, take a bowl and mix flour, baking soda and salt together. Set aside. In a food processor or blender process wheat bran cereal to a course crumb mixture. Set aside. When raisins are done cooking and have cooled a little, add them to a food processor or blender to puree them. In a large bowl or mixer, add ground up bran, pureed raisins,buttermilk, honey, and molasses. Mix well. Mix in eggs, 1/2 cup water, and melted coconut oil. Lastly add in the flour mixture until just combined making sure not to over mix. Fill muffin tin 3/4 full and bake at 350 for 25 minutes, or until a toothpick comes out clean. Remove from pan and enjoy!

To Freeze: Let cool completely at room temperature. Place in a large gallon sized zip lock bag and remove as much air as you can before zipping it closed. Place in freezer. When ready to eat, either take them out the night before to thaw, or place in a microwave for 30-40 seconds.