Preheat your oven to 375 degrees Fahrenheit and spray a 6-cavity jumbo muffin tin with cooking spray.

In a small bowl, whisk together the oats, whole wheat pastry flour, wheat brand, protein powder, cinnamon, baking powder, baking soda, and salt.

In a large bowl, whisk together the milk, applesauce, maple syrup, molasses, flaxseed, oil, egg replacer powder, vanilla extract, hazelnut extract, and stevia extract.

Dump the dry ingredients over the wet ingredients and fold together until ALMOST mixed through.

Add the raisins and mix until fully incorporated, making sure not to overmix. Pour batter evenly into the prepared tin and bake for ~40 minutes, or until the surface of the muffins spring back when tapped.