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Preheat the oven to 350°F. Grease six muffin cups very well with butter or coconut oil, or line with paper muffin liners.
Combine the oats, cinnamon, salt, baking powder, chia seeds, pumpkin seeds and raisins in a medium bowl. In a separate bowl, whisk together the egg and nut butter (or melted butter) until smooth, and then then slowly mix in the milk. Pour the liquids into the bowl of dry ingredients, and stir well.
Divide the oatmeal mixture among the muffin cups, filling each one up to the top. Bake for 25 to 30 minutes until slightly risen and dry on top. Run a knife around each muffin and turn out onto a cooling rack to cool completely.
Muffins can be kept an airtight container on the counter for up to 5 days. Individually wrap any muffins you won't eat within a few days in plastic wrap and freeze. To defrost: leave overnight at room temperature. Once defrosted they can also be reheated in the microwave for about 45 seconds if you prefer them warm.