Preheat the oven to 350 degrees then coat a muffin pan with cooking spray - I used coconut oil spray.
In a small bowl, combine the flours, baking soda, and salt together, mix well. In a large bowl, beat together the coconut oil, sugar, banana, and vanilla until creamy. Add the eggs, one at a time, then continue beating until well combined.
Add the flour mixture to the banana mixture and stir until just combined. Add the 3/4 cup of coconut then gently mix them into the batter.
Spoon the batter evenly into each muffin tin. Add three fresh raspberries to each muffin, pushing them in gently. Evenly sprinkle the remaining 1/4 cup of coconut to the tops of each muffin.
Place into the oven and bake 23-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack. Slather with butter and enjoy!