First, prepare your muffin baking tray - add the cups in or grease it. Turn the oven on to 180°C.
In a large bowl mix the dry ingredients with a whisk.
To a blender, add apple, oat milk, and agave syrup. Blend well so you get a kind of a smoothie.
Melt coconut oil, but make sure it's not too hot.
Add your smoothie to the dry ingredients and add melted coconut oil, too. Mix gently and only so much so that there are no dry lumps left.
In the end, add raspberries and gently fold them into the batter.
Using a spoon, add about 1 tbsp of batter to each of the cups.
Bake muffins at 180°C for 20 minutes.
Once baked, let them cool down a bit so they are no longer hot. You can stop here and enjoy them as they are (perfectly good and tasty already) or you can take it a step further.
Using a tool, a spoon, or a knife, make holes into every muffin. Fill those holes with raspberry jam (I used homemade jam, but store-bought is okay too).
Now whisk whipping cream until really hard so it can hold shape. If you're using canned coconut milk, make sure it's cold and already thick, and only use the thickest cream. Whip it up. It might not hold the shape as well, but it's really tasty.
Using a spoon or a pipe, add whipped cream to your muffins to create cupcakes! Decorate with fresh raspberries, fresh mint leaves, lyophilized fruit or anything else you want.
