Preheat oven to 400 degrees F. Spray muffin tins or line with paper liners.
In a large mixing bowl, combine wheat bran, pastry flour, whole-wheat flour, brown sugar and baking soda, tossing with a fork to incorporate air. Set aside.
In a smaller bowl, whisk together the non-dairy milk and apple cider vinegar. Let set 5 minutes.
Add the canola oil, molasses and agave nectar.
Mix the enerG egg replacer and water. Add to the wet mixture.
Stir wet ingredients into dry ingredients until barely blended. Fold in raspberries.
Fill tins about two-thirds full. Bake for 15 minutes, or until muffins spring back when touched. Cool in tins.