Preheat oven to 350 degrees F (180 degrees C).
Place Gala Apples (2) and Fresh Cranberry (1 pint) in a food processor and mix until well chopped. Add chopped pitted Dates (1 cup), Banana (1), Vanilla Extract (2 teaspoon), Unsweetened Almond Milk (1 1/2 cup), Arrowroot Starch (1 teaspoon) and Water (1/4 cup) and blend.
In a large bowl, sift Coconut Flour (1 cup), Almond Flour (1 cup), Baking Powder (1 teaspoon), Baking Soda (2 teaspoon) and Ground Cinnamon (1 teaspoon).
Gently fold fruit mixture with flour mixture until thoroughly mixed.
Lightly coat 2 non-stick mini muffin tins with a light dusting of Coconut Oil (to taste). Place about 2 tablespoons of mixture into each muffin cup.
Bake for 45-55 minutes until tops are brown and a toothpick comes out clean when stuck in the middle of the muffins. While baking, prepare the topping.
For the topping, if using frozen raspberries, let them thaw completely. You can do this on the stove or in the microwave if you prefer.
Place Fresh Raspberries (1 cup) and Water (1 tablespoon) in a small food processor and blend until completely smooth.
Remove from the oven and let the muffins sit for 5 minutes in the pan. Then remove muffins from the pan and transfer to a cooling rack. Allow to completely cool, about 15 minutes. Arrange on a serving dish and cover with as much raspberry topping or Maple Syrup (to taste) as desired.