Preheat the oven to 400˚F. Spray 20 muffin cups with baking spray.

Combine the raisins with 2 teaspoons of water in a microwave-safe bowl or measuring cup. Cover with plastic wrap and cook on high for 1 minute. Remove from microwave and set aside to cool.

Prepare the topping by combining the butter, honey and cinnamon in a medium-size microwave-safe bowl. Cover with a paper towel and microwave on high power for 30 seconds. Add almonds and stir gently till almonds are coated. Set aside.

Combine the wheat bran, oatmeal, flours, cinnamon, baking powder and salt in a large bowl, Stir well. Add ½ cup raisins and stir again till well combined. Set aside.

Combine the wet ingredients and the remaining ½ cup raisins in a blender container and blend on high speed for 30 seconds.

Make a well in the center of the dry ingredients. Pour in the wet ingredients and stir just until flour is incorporated. Scoop or spoon the batter into the prepared muffin cups, filling ⅔ full. I use about ⅓ cup per scoop.

Sprinkle tops of muffins with prepared almonds. Place in oven and bake for 10 minutes. Reduce temperature to 350˚F and bake for another10 minutes or until  muffins are set in the center and golden brown. Allow to cool in muffin pan for 10 minutes then remove to a wire rack to cool completely.