Preheat oven to 350F for 15 minutes. Lightly grease or line a 12 cup muffin tin with paper liners.
Mix the almond milk and vinegar together and set aside for 5 minutes, for the mixture to curdle. Mix about a tablespoon of flour with the raisins, so that the raisins will not sink to the bottom of the muffins.
In a large bowl, combine all the dry ingredients.
In a small bowl, whisk together the curdled almond milk, maple syrup and vegetable oil. Stir into flour mixture until just combined. Fold in the raisins and nuts.
Fill each muffin cup about 3/4ths full.
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and cool it on a wire rack for 5-10 minutes. If you use paper liners, remove the muffins out of the pan just after 5 minutes to prevent condensation.