Preheat oven to 325° F. Grease a 18 tin muffin tray with oil or line with baking cups.
In a large bowl, mix diced apples and sugar until evenly coated. Stir in beaten eggs, oil and vanilla extract.
In another bowl, combine the all purpose flour, buckwheat flour, baking soda, cinnamon, and salt and stir with a fork. Add dry ingredients to wet and mix gently, making sure to not over mix. Gently fold in the raisins.
Fill greased muffin tins 2⁄3 full and bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Serve and enjoy!
