01 -
Preheat oven to 218°C. Coat a 12-cup muffin tin with nonstick spray or insert muffin liners.
02 -
In a large mixing bowl, whisk together whole wheat flour, wheat bran, baking powder, baking soda, salt, and cinnamon until well blended.
03 -
In a separate medium bowl, whisk egg, honey, melted coconut oil, applesauce, vanilla extract, and milk until thoroughly combined.
04 -
Pour wet mixture into dry ingredient bowl and whisk until just combined. Switch to a rubber spatula or wooden spoon and gently fold in the raisins.
05 -
Distribute batter evenly into prepared muffin cups, filling each to the top.
06 -
Bake for 5 minutes at 218°C, then, without removing from oven, reduce temperature to 177°C. Continue baking for 14–15 minutes or until a toothpick inserted into a muffin emerges clean. Total baking time is approximately 20 minutes.
07 -
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.