Preheat oven to 350°F. This muffin batter does best baking straight in a greased muffin tin, or using silicone liners.
In a bowl combine: flour, wheat bran, baking soda, baking powder, flaxseed, salt, spices, and set aside.
Add milk, yogurt, eggs, molasses, syrup to food processor and blend until combined.
Combine wet with dry ingredients.
Fold in carrots and raisins and let the batter sit for 10 minutes before scooping into prepared muffin tin.
Bake for 37-39 minutes or until a toothpick inserted in the centre of a muffin comes out clean (No wet batter, crumbs are okay. Every oven is different so watch carefully).
Allow muffins to cool in pan for 10 minutes before transferring to wire rack to cool completely.