Step 1

Preheat the oven to 350 degrees Fahrenheit. Spray a muffin pan with cooking spray or add 9 paper liners to the tins.

Step 2

In a medium bowl, whisk together the eggs, lemon juice, oil, maple syrup, and vanilla extract.

Step 3

In a separate large bowl, mix together the almond flour, baking soda, and salt.

Step 4

Add the wet ingredients to the dry ingredients and stir to combine.

Step 5

Gently fold the lemon zest and raspberries into the batter.

Step 6

Spoon the batter into the muffin tins.

Step 7

Bake for 22-25 minutes until the tops are golden brown and you are able to insert a toothpick into the center and have it come out clean.