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