In a large bowl, combine the spelt flour, oat bran, flaxseed meal, raisins, baking powder, baking soda, and cinnamon. Set aside.

In a small bowl, stir together the applesauce, maple syrup, canola oil, soymilk, and vanilla extract. Add the wet ingredients to the dry ingerdients, and mix until incorporated. Cover the bowl, and refrigerate for at least 3 hours.

Preheat oven to 350˚F.

Line muffin tins with liners (see note). Portion the batter into the lined muffin tin, filling them almost to top, leaving about 3/4 of an inch. Bake until the muffins are browned, a toothpick comes out clean, and the tops bounce back when lightly touched, about 30 minutes. Allow to cool on a wire rack for 10-15 minutes before enjoying. If covered, these will keep for about 2 days at room temperature. To freeze, wrap tightly with aluminum foil or freezer wrap, and keep in a sealed freezer bag for up to 2 months.