Whole Wheat Raspberry Muffins

Preheat your oven to 400 F. Spray a 12-count muffin tin with a non-stick spray. Set aside.

In a large bowl, whisk together the flours, baking powder, salt, cinnamon and cloves until combined and no clumps remain. Into the bowl, add the beaten eggs, brown sugar, granulated sugar, buttermilk, coconut oil and vanilla extract. With a heavy wooden spoon, mix the ingredients together until all of the dry ingredients are absorbed. Do not over-mix. The muffin batter should be thick and clumpy.

Add the raspberries to the bowl, and very carefully fold them into the batter. Do this gently, or the raspberries will bleed into the batter. (Note: I highly recommend using fresh raspberries. You may use frozen raspberries, but you will run the risk of the raspberries definitely bleeding into the batter.)

Scoop the batter into the prepared muffin tin, filling them all the way to the top. Sprinkle the muffins generously with the turbinado sugar.

Bake the muffins at 400 F for 8 minutes, and then decrease the temperature to 350 F and bake for another 8-10 minutes or until the muffins are golden brown and a toothpick inserted in the center of one comes out clean.

Remove from oven and let them cool for a couple of minutes in the pan, then transfer to a wire rack to cool the rest of the way.

The muffins are best served warm, but will keep in an airtight container for a week. Enjoy!