Position an oven rack in the center and preheat to 400°F / 200°C. Prepare a 15-cup muffin tin by lining with paper or silicone cups, or by spraying with cooking spray.
In a small bowl, pour the boiling water over the wheat bran.
Stir and set aside to soften.
In a large bowl, whisk together all the wet : melted coconut oil, Sucanat, molasses, applesauce, non-dairy milk, soy yogurt, and orange zest until thoroughly combined.
In a separate medium bowl, whisk together the dry : whole wheat flour, soy flour, flax meal, baking soda, and sea salt.
Add the dry to the wet and stir gently until just combined—do not overmix.
Fold in the bran flake cereal and the soaked bran-water mixture.
Divide the batter evenly among the 15 prepared muffin cups. If desired, sprinkle the tops with a few flaxseeds for garnish.
Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Don't overmix the batter once you combine the wet and dry .
Mix just until no dry streaks remain to ensure a tender, fluffy muffin.
