Preheat oven to 350.
Line a muffin tin with liners or grease well.
In a medium bowl, stir together the flour, cornmeal, salt, baking powder, cinnamon, nutmeg, and coconut sugar, ensuring no clumps.
In another medium bowl, whisk together the eggs, applesauce, melted coconut oil, non-dairy milk, and maple syrup.
Pour wet contents into bowl with dry ingredients.
Mix to combine, being careful not to overmix.
Fold in about 1/2 of the raspberries.
Using a spoon, scoop the batter into each muffin tin, filling each 2/3 of the way full.
Add remaining raspberries to the top.
Bake 30-32 minutes, or until a toothpick comes out clean. Mine are always perfect right at the 30 minute mark.
Remove from oven. Let cool before enjoying…if you can !Enjoy!XO