Preheat oven to 375ºF and adjust rack to middle position
Line muffin pan with muffin liners
Whisk eggs, coconut milk, honey, vanilla, almond extract and butter in a large mixing bowl
Sift coconut flour, baking powder, baking soda, and salt over a medium bowl
Add wet ingredients to dry ingredients and whisk until no lumps remain
Fold in applesauce and then fold in raspberries
Spoon batter into muffin cups and bake for 18 minutes, or until lightly brown on top
Store muffins in an airtight container for 3 days