Preheat oven to 180c/350f.
Combine dry ingredients in a large bowl.
In a separate bowl combine wet ingredients, then add and stir lightly to the dry ingredients.
Pour in the coconut oil and quickly stir (it will solidify with cold ingredients like the soy milk).
Add the raspberries and gently combine.
Grease a muffin tray (12 muffins) with the extra coconut oil, then evenly add the batter.
Bake for 25mins until a toothpick comes out clean.
Remove from the oven, and cool in the tray for 5 minutes before removing and place on a cooling rack to cool before serving.
