Preheat oven to 400°F.

Lightly spray a muffin tin with baking spray, or line muffin tin with paper liners. Set pan aside.

Using a medium mixing bowl, add buttermilk, vegetable oil, eggs, vanilla extract, brown sugar and molasses; stir until well combined.

Add wheat bran and ⅓ cup of oats; stir until well combined. Let mixture sit for 15 minutes to allow oats to soften.

Place raisins in 1 cup of very hot water; let soak for 15 minutes. (Note: Soaking the raisins can be skipped, but I find that this helps the raisins plump up a bit.)

Using a separate bowl, add both flours, baking powder, cinnamon, ginger, allspice, nutmeg, cloves and salt; stir until well combined.

Once oat mixture has rested, combine the oat mixture with the flour mixture; stir until just combined. Drain raisins and fold them into the batter.

Divide batter evenly into prepared muffin tin.

Sprinkle remaining ¼ cup of oats evenly on top of the muffins.

Bake for 17-20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Let muffins cool in pan for 5-10 minutes before turning out onto a cooling rack.