Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.

In a large mixing bowl, combine the rolled oats, protein powder, baking powder, ground cinnamon, and salt.

In a separate bowl, whisk together the unsweetened applesauce, almond milk, eggs, and honey or maple syrup until combined.

Pour the wet mixture into the bowl with the dry ingredients and gently fold until just combined.

Fold in the chopped pecans or walnuts and the raisins or golden raisins, if using.

Spoon the batter into the muffin tin, filling each cup about ¾ full.

Bake for 18-20 minutes, until the tops are golden brown and a toothpick comes out clean.

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.