Sieve together the white flour, sugar, mixed spice, ginger, salt and baking powder. Then sift in the wholemeal flour, saving the bran bits in the sieve.
Melt the coconut oil, allow to cool, and then mix with the milk and egg.
Stir in the grated courgette, raisins and then the flour mixture.
Line a muffin tray with 12 paper cases.
Fill each one with the muffin mix till about two thirds full.
Mix together the reserved bran and sugar and sprinkle on top of each muffin.
Preheat the oven to 170 C and bake for 25 minutes.