Preheat the oven to 180C/160C Fan/Gas 4. Either grease your muffin tin with butter or coconut oil or line your muffin tin with muffin cases. To make a smaller muffin...use fairy cake trays.
In a large bowl, mix together the wholemeal flour, baking powder, baking soda, salt and chia seed.
In another bowl, combine the coconut oil, honey, eggs, yogurt, vanilla and lemon zest. Whisk together well. (If the coconut oil hardens when it comes in contact with cold ingredients, give the mixture 30 seconds in the microwave.)
Pour the wet ingredients into the dry and mix until combined. Gently fold in the raspberries. The mixture will be thick.
Divide the batter evenly between the 12 muffin cases. Bake the muffins for 20 to 25 minutes, until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffins on a cooling rack to cool...And Enjoy!