Preheat oven to 400°F (200°C).

In a large bowl, combine the flour, oats, bran, sugar, baking soda and salt. Make a well in the center.

In a two-quart measuring cup, put the vinegar. Add the soy milk to equal one and a half cups. Let this sit a few minutes until it curdles. Pour this into a bowl.

Whisk in the eggs and oil. Stir in the zest and cinnamon. Add this to the dry ingredients, stirring just until moistened. Fold in the fruit.

Spoon the batter into a prepared muffin tin (lined with cupcake holders), filling the cups three-quarters full. Bake in a preheated oven for about 20 minutes.