Preheat the oven to 350°F. Grease a muffin pan or use paper cups as a liner. We recommend paper cups.
In one large bowl mix Nature's Eats Almond Flour, coconut flour, arrowroot flour, sugar, and baking powder.
In a separate smaller bowl mix eggs, coconut oil, coconut cream, lemon juice, and vanilla. Combine using a pastry blender, then a whisk until everything is completely smooth.
Pour liquid mixture into dry mixture and combine. Fold in raspberries, chocolate chips and any other additional ingredients of your choice like Nature's Eats Walnuts or goji berries until evenly distributed.
Pour batter into 12 muffin tins until full, almost to the rim.
Place in the oven and bake for 25-35 minutes or until you can easily remove a toothpick clean from the center of each muffin and when they are slightly golden brown on top.