Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners.

Whisk the flour, wheat bran, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.

Whisk the egg, honey, melted coconut oil, applesauce, vanilla, and milk together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, and whisk to combine. Switch to a rubber spatula or wooden spoon and fold in the raisins (or other add-ins).

Spoon the batter evenly into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 14–15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.