Method

1. Preheat the oven to 180°C and line a muffin tin
2. In a large bowl, combine the almond flour, self-raising flour, bicarbonate soda and baking powder. Mix well and set aside.
3. In a separate bowl, add the sugar along with the lemon zest and juice. Using your fingertips, rub the zest and juice into the sugar until fragrant - this extra step helps to enhance the lemon flavour. Add the melted coconut oil, maple syrup, milk and egg, then whisk until smooth and combined.
4. Pour the wet ingredients into the dry ingredients and gently mix until a batter forms. Fold through the raspberries.
5. Use an ice-cream scoop or spoon to evenly distribute the batter into the lined muffin tin.
6. Bake for approximately 20 minutes, or until risen and lightly golden on top. Remove from the oven and allow to cool slightly before serving.
7. Finish with a drizzle of melted chocolate or a dusting of icing sugar!