In a small bowl, whisk together the brown sugar, egg replacers, non-dairy milk, and oil.
Microwave the quick oats and water. Let cool until room temperature and thickened.
In a larger bowl, mix together the flour, baking powder, baking soda, and salt. Pour in the oatmeal and wet ingredients. Combine together until a batter forms. Add in the raisins at this point.
Line a muffin tin with paper liners and evenly fill with the batter.
Bake in the oven for 20 minutes at 350°F. You will know they are done when a toothpick inserted into the center comes out clean.