Preheat the oven to 375 degrees, and line a muffin tin with paper muffin cups.
Pour the boiling water over the raisins and coconut oil in a medium sized bowl and allow to cool.
In another small bowl mix together the cold water and the ground flax seed. Allow this mixture to sit for five minutes or so until it has thickened.
Once the flax mixture has thickened combine it with the raisin mixture and stir in the brown sugar.
In a large bowl whisk together the bran, whole wheat flour, baking soda, baking powder, salt and cinnamon.
Make a well in the dry ingredients, and add the wet ingredients all at once, stirring them together just until combined.
Scoop into muffin tins. bake for 15 to 18 minutes until they spring back when touched lightly. This recipe makes 12 muffins. They keep very well in the freezer for about 2 weeks.