Preheat oven to 375 degrees.
Line two 12 cup muffin pans with paper liners.
I like my muffins bigger, so I made 20 instead of 24.
In a large bowl, combine oat bran, spelt flour, flaxseed, baking powder and sea salt.
In a blender, combine oranges, zest, sucanat (or brown sugar), buttermilk, oil, eggs and baking soda.
Pour orange mixture into dry mixture.
Mix until just blended.
Stir in raisins.
Using an ice cream scoop, drop batter evenly into muffin cups.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool in pans for 5 minutes before moving to a cooling rack.
You can grind your own flax using whole flaxseed or buy it already ground.