Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl with the lemon juice, maple syrup, vanilla and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash more milk if it’s looking too dry.
Add the raspberries and fold in gently – make sure you don’t crush them.
Transfer the mixture between muffin cases in a muffin tin.
Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean.
These muffins taste best eaten on the day they’re made, but keep for a few days.

*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the muffins fluffy. If you don’t want to use lemon juice, replace with 1 tablespoon apple cider vinegar instead.
**You can alternatively use almond flour.
***If using frozen raspberries, be careful when mixing them into the batter. Otherwise, the colour of the raspberries could bleed into the rest of the batter, and spoil the colour of your muffins.

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