Step 1

Preheat oven to 350 degrees F.

Step 2

Whisk together dry ingredients (through sweetener).

Step 3

Mix in wet ingredients (through coconut oil) until no lumps appear.

Step 4

Fold in raspberries.

Step 5

Coat six wells of a jumbo-sized muffin tin (or twelve wells of a regular-sized muffin tin) with cooking spray and divide batter evenly between wells.

Step 6

Bake for 25-30 minutes until lightly golden brown on the edges and a toothpick or knife inserted comes out clean. Enjoy right away or store in the fridge for up to one week.