In a small bowl, combine the buttermilk and baking soda. Set aside.
Mix together the coconut oil and brown sugar. Add the egg and beat well.
Add in the buttermilk/soda mixture and mix.
Then add the molasses and bran flakes and mix until combined.
Stir in the flour, salt and cinnamon and mix just until combined. Do not overmix.
Fold in the raisins.
Use a large cookie scoop to scoop muffin batter into paper-lined muffin cups to 2/3 full.
Bake at 425 degrees for 5 minutes, then lower the oven temperature to 375 for 12-15 minutes, until the top of the muffin bounces back when you touch it.
Allow the muffins to cool, then store in an airtight container or freeze until needed.
The calories shown are based on the recipe making 12 muffins, with 1 serving being 1 muffins. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**