Preheat oven to 350°F.
Add the juice from the lemon, almond milk, maple syrup, coconut oil, and the egg toa large bowl. Whisk thoroughly until all ingredients are combined.
Pour in the oats, baking powder, cinnamon, and salt. Stir until throroughlycombined.
Stir in raspberries. Zest the lemon peel with a zester or grater; this adds more lemon flavor to your batter.
Prepare a cupcake pan with liners or non-stick cooking spray. Pour in the batter evenly into 6 cupcake pans.
Bake for 15 minutes. A knife in the center of the muffins should come out clean.
Leftovers can be kept in the fridge or freezer and reheat well in the microwave. Enjoy!