In a small bowl, mix the wet ingredients: vanilla, maple syrup, soy milk, flax seeds, melted vegan butter, and grated apple. Let it sit for 5 minutes so the flax seeds soak up some of the liquid.
In a large bowl, mix the dry ingredients: oat flour or gluten-free flour, almond flour, buckwheat flour, baking powder, salt, rolled oats, and raisins.
Pour the wet ingredients into the dry ingredients and stir just until combined, being careful to not overmix.
Spoon the batter into 12 muffins cups (I used silicone wrappers but you could use paper in a muffin tin instead), then bake at 375F for 18 minutes. Cool on a wire rack and enjoy your apple oatmeal raisin muffins, with no dairy or gluten!