Vegan Raspberry Muffin

Ingredients:
1 1/2 cups gluten-free flour blend (you can make your own by combining 1 cup of rice flour, 1/2 cup of potato starch, and 1/4 cup of tapioca flour)
1/2 cup almond flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened almond milk
1/2 cup unsweetened applesauce
1/4 cup melted coconut oil
1 tsp vanilla extract
1 cup fresh raspberries
Instructions:
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the gluten-free flour blend, almond flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the almond milk, applesauce, coconut oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until well combined. Be careful not to overmix the batter.
Gently fold in the fresh raspberries.
Using a spoon, fill each muffin cup about 3/4 full with the batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.