Preheat the oven to 375 F and line a muffin tin with 6-7 muffin liners.

Combine the coconut oil, maple syrup and banana in a medium bowl and mix well to combine.

Sift the tigernut and coconut flour together, along with the cinnamon, salt, and baking soda.

Add the coconut oil mixture to the dry ingredients and stir well.

For the gelatin egg (sub 1 regular egg if tolerated) add the water to a small saucepot and slowly pour over the 1 tbsp gelatin.  Allow the mixture to rest over 2-3 minutes until hardened. Place the pot on the stove and turn in on low heat. Remove from heat once the mixture turns to liquid. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the batter immediately and mix to combine.

Carefully fold in the chocolate chips and raspberries (being careful not to crush them), reserving some for the tops of the muffins. See notes if the batter is too runny.

Spoon the batter into the muffin liners, filling about 3/4th of the way. Top with extra raspberries and chocolate chips.

Bake in the preheated oven for 30 minutes or until a toothpick comes out clean when inserted. Transfer to a cooling rack and allow to cool completely before serving.