Preheat oven to 350 degrees F. Spray a 12 cup muffin tin with non-stick spray and set aside.
Whisk together the milk, flaxseeds, vinegar and extracts in a small bowl and let sit while you prepare the dry ingredients.
Whisk the flours and pea protein, baking powder, baking soda, and salt together in a medium mixing bowl. Add the wet ingredients and mix with a wooden spoon until almost incorporated. Fold in the raspberries.
Fill each muffin cup about three-quarters full (I use a heaping 1-1/3 oz./#24 portion scoop.) Top each muffin with 1 teaspoon of the sliced almonds and bake for 22-26 minutes until the muffins are golden brown on top. Let cool on a wire rack if you can, or just eat them right away like I do!