Preheat the oven to 375 F. Line 8 muffin cups, or use the free standing liners I used in the photo, by placing them on a sheet pan. Spritz with canola oil.
Grind the whole barley in the Vitamix dry grinding container, or the regular container. Secure the lid, start on low, and increase to High speed. Grind for 2 minutes. Dump out on a plate to cool.
Measure the flour and put it in a large bowl. Add the brown sugar, baking soda, and salt. Whisk to mix.
In a cup, stir the non-dairy milk and lemon juice, reserve.
In the Vitamix, place the reduced aquafaba, and blend on high for 2 minutes. The mixture will be bubbly and pale. On low speed, drizzle the oil in through the hole in the lid. Pour the non-dairy milk mixture in gradually. The final mixture will be white and creamy.
Pour the contents of the blender over the dry ingredients, and stir in gently. When mixed, sprinkle over the lemon zest and raspberries and fold in just to combine.
Scoop 1/2 cup measures of batter into the prepared cups and top with Turbinado sugar. Bake for about 30 minutes, until a toothpick inserted in a center muffin comes out with no wet batter attached.
Cool on a rack.