Healthy Raspberry Muffins

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, beat the coconut oil and honey together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well.

Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the raspberries.

Divide the batter evenly among the muffin cups, filling them about ¾ of the way full.

Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let the muffins cool for 5 minutes in the muffin tin, then transfer them to a wire rack to cool completely.