Preheat oven to 350F. Prepare your muffin tins by greasing, or using paper or silicone cups.
In a large bowl, whisk the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the rest of the wet ingredients and combine well.
Add all the dry ingredients and mix until combined. Add the raisins or other ingredients.
Use an ice cream scoop to distribute into the muffin cups. Bake muffins for 30 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. You can keep at room temperature for a couple of days, then move to the fridge. I love to toss extras into a large ziploc bag and store in the freezer.