Preheat oven to 350 °F
Combine liquids is one bowl and dry ingredients in another bowl
Slowly add the dry ingredients to the wet ingredients until just combined (except the raspberries!)
Fold in the raspberries
Line a muffin pan with liners. Fill ¾ full and sprinkle each muffin with additional chia seeds.
Bake until a toothpick inserted comes out clean, about 12 minutes.
Allow to cool on a wire rack or just eat them hot. I love enjoying them warm with some ghee or grassfed butter!