Preheat oven to 350F.
Combine egg, maple syrup, coconut oil, almond milk, and vanilla until smooth.
Add in coconut flour and baking soda until just combined. Do not overmix.
Gently fold in raspberries.
Scoop batter into muffin molds, mine made 6.
Add a 1 tsp dollop of almond butter on top of each and gently swirl with a toothpick. You can also substitute almond butter for any nut or seed butter.
Bake for 15-18 minutes or until golden on the top.
Let rest 5 minutes before removing from mold or pan.