Preheat the oven to 350ºF and line a muffin pan with 11 liners.
Prepare your flax eggs by adding 2 tbsp of flax meal to a small bowl and add in 6 tbsp of water. Let sit for about ten minutes until a yolky consistency has formed.
Add the rest of the wet ingredients to a bowl and mix together. Once the flax eggs are ready, add them to the rest of the wet ingredients.
Add all the dry ingredients together in one bowl and whisk together. Add the wet ingredients to the dry ingredients and mix thoroughly. Lastly, fold in the raspberries.
Fill the muffin liners about 3/4 of the way. Option to top with more raspberries and oats. Bake in the oven for 30-35 minutes, until they are golden on top. Mine were perfect at 33 minutes.
IMPORTANT. Let the muffins cool in the pan for at least ten minutes. Then take them out of the pan and let them cool on a cooling rack for 20-30 minutes. The cooling process is key for gluten free and vegan baking.
Store on the counter in an airtight container.