1. Preheat the oven to 400° and prepare a muffin tin with baking cups or some kind of non-stick ingredient [you can always use parchment squares if you run out of baking cups.]

2. Combine dry ingredients in a large bowl and set aside.

3. Melt the coconut butter over low heat and mash the raspberries in a small bowl. In another bowl, whisk two eggs, then add honey, lemon juice and zest, yogurt, and melted coconut butter. Use a hand mixer on medium until the mixture becomes thick and creamy.

4. Pour wet ingredients into the bowl of dry and use a spoon to combine until smooth. Add muddled raspberries. Measure a little more than ¼ cup of batter into each cup -- fill them to just below the brim.

5. If desired, sprinkle with cane, brown, or coconut palm sugar before baking.

6. Place muffins into the oven and bake for 15 minutes or until golden brown.