Step 1

Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.

Step 2

Whisk wet - Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.

Step 3

Mix in Dry - Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.

Step 4

Raspberries - Gently stir in the whole raspberries or other add-ins of choice.

Step 5

Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.

Step 6

Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.