Preheat oven to 375F
Oil a muffin pan with coconut oil, then lightly dust with flour, being sure to cover the entire well.
In a liquid measuring cup, combine almond milk and lemon juice. Whisk together and set aside.
In a medium mixing bowl, combine all dry ingredients. Be sure to mix well.
Slowly incorporate applesauce and oil, followed by 1/3-1/2C maple syrup. (This largely depends on your desired level of sweetness. If using 1/2C, you will need to bake for an extra 2-3 minutes).
Stir in almond milk mixture, then gently fold in raspberries.
Divide batter evenly among muffin pan. Each well should be completely full of batter to achieve that classic muffin top.
Place in oven and bake for approximately 20 minutes or until toothpick inserted comes out clean.
Remove from oven and let stand for 5-10 minutes before removing from pan.