Preheat oven to 400°F. Line 12 muffin cups with muffin liners or grease each with coconut oil, or vegetable oil.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt, then blend with a whisk.
In a medium bowl, combine vegetable oil, maple syrup or honey with a wire whisk. Add eggs and beat well, then add yogurt, vanilla extract, lemon juice and zest.
Pour the wet ingredients into the dry ingredients just until moistened. Gently fold in raspberries.
Using an ice cream scoop, divide the batter evenly, filling all 12 muffin cups. Bake for 20-22 minutes, until lightly golden and toothpick comes out clean. Place on a cooling rack. After a few minutes, loosen them from the pan, and then transfer them onto the cooling rack.
Store the muffins in the refrigerator for 5 days, or freeze them for up to 3 months.
