Preheat oven to 350F.
Add all the ingredients except for the raisins into a blender and blend until smooth. Fold in the raisins.
Pour batter into a lined muffin tin.
Bake at 350F for 12-14 minutes if you’re making mini muffins or for 15-18 minutes for regular muffins (do a toothpick test - make sure it comes out clean).
Allow the muffins to cool on a wire rack.
Store the muffins in the fridge for 4-5 days.