Step 1

Preheat oven to 350° F (177° C).

Step 2

Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.

Step 3

Line a muffin pan with liners or generously grease the inside of each cup with coconut oil.

Step 4

In a small bowl, whisk together the flour, baking powder, and salt.

Step 5

In a medium bowl, mix the sugar, applesauce, coconut oil, vanilla, and flax eggs until blended.

Step 6

Slowly add the dry mixture to the wet mixture and stir until combined. Fold in the raspberries.

Step 7

Using a spoon or a large scoop, divide batter into the 12 muffin cups.

Step 8

If using, sprinkle turbinado sugar on top of each muffin.

Step 9

Bake for 18 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean.

Step 10

Let muffins cool in the muffin pan for a few minutes and then remove and place them on a cooling rack.