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: 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 18-22 minutes, until a knife inserted into a muffin comes out clean. Remove from the oven, let them sit in the tin for 5 minutes, then cool the muffins on a wire rack. Enjoy!