In a very large bowl, mix the dry ingredients. In a saucepan, mix the wet ingredients and heat on medium for one or two minutes (until sugar is dissolved). Add to the dry ingredients and mix thoroughly. Dehydrate for 2 hours at 155 degrees.
Combine oats and buttermilk in a small bowl. Allow to stand for a few minutes while you mix the rest of your muffins. In a medium-sized bowl, combine flour, baking powder, baking soda, and salt; stir to mix. In a large bowl, cream butter and sucanat. Add eggs; mix well. Add milk and oats mixture and mix well. Add the dry ingredients, stirring just until moistened. Fold in raisins. Fill greased or paper-lined muffin cups and bake at 400 degrees for 20-25 minutes or until muffins test done.
The original recipe was raisin muffins: Substitute 1 C raisins for frozen blueberries
Other alterations:
Banana Muffins: Substitute 1 1/2 bananas for blueberries.
Apple Muffins: Substitute chopped apples for blueberries and substitute applesauce for coconut oil.
adapted from tammysrecipes.com