If you are using frozen raspberries then take them out of the freezer to defrost a bit while you throw together your ingredients.

Preheat oven to 375F. Line a muffin tin with silicone or paper liners. (I still spray my liners with cooking spray.) 

Combine all dry ingredients in a large bowl – whole wheat pastry flour, blanced almond flour, baking powder, cinnamon, and sea salt.

Combine all wet ingredients in a different large bowl – vanilla, eggs, greek yogurt, honey, almond milk. Whisk until well combined.

Combine dry ingredients with wet ingredients until well combined but avoid overmixing.

Fold in (means add in) raspberries until well combined but avoid overmixing so you get whole raspberries and not just red muffins.

Bake for 20 minutes or until you can insert a wooden toothpick in the center of a muffin and it comes out clean!

Remove from silicone liners immediately and then let them cool for five minutes on baking rack (if you can wait that long.)