Raspberry-Lemon Millet Muffins

1. Preheat the oven to 400°F and line a 12-count muffin tin with baking cups or some kind of non-stick spray (you can always use parchment squares if you run out of baking cups).
2. Combine dry ingredients (flour through salt) in a large bowl and set aside.
3. Melt the coconut butter in a saucepan over low heat then remove it from heat and allow to cool a bit. Mash the raspberries in a small bowl. In another bowl, whisk two eggs, then add honey, lemon zest, lemon juice, yogurt and melted coconut butter. Use a hand mixer on medium speed, and mix until the mixture becomes thick and creamy.
4. Pour wet ingredients into the bowl of dry ingredients and use a spoon to combine until smooth. Add muddled raspberries. Measure a little more than ¼ cup of batter into each cup—fill them to just below the brim.
5. If desired, sprinkle with cane, brown, or coconut palm sugar before baking.
6. Place muffins into the oven and bake for 15 minutes or until golden brown.