Combine the dry ingredients together, and mix well.
In a separate dish, mix together the melted or really soft coconut oil, brown sugar, almond milk, and flax meal mixture.
Slowly combine the two until you have a smooth but thick mixture. Fold in the raspberries and ricotta until just combined.
Bake in mini muffin tins at 350 degrees for about 10 to 12 minutes. They do not rise much at all so you can overfill the wells to create slightly fuller muffins.
Let cool before enjoying. These had a perfectly sweet, tangy and tart taste, and didn’t last the entire afternoon in our house!