Preheat oven to 375ºF. In a large bowl, mix dry ingredients: flour, baking powder and sugar. In a microwave-safe dish, melt coconut oil until liquid. In a separate bowl, beat together eggs, coconut oil, coconut milk and vanilla. Slowly incorporate wet mixture into the dry mixture, and stir until batter is formed with no major clumps. Sprinkle in lemon zest, and add mango and raspberries. Pour batter into 12 muffin liners. Bake for 22-25 minutes, checking until a toothpick comes out clean.

In a large bowl, mix dry ingredients: flour, baking powder and sugar. In a microwave-safe dish, melt coconut oil until liquid.

In a separate bowl, beat together eggs, coconut oil, coconut milk and vanilla.

Slowly incorporate wet mixture into the dry mixture, and stir until batter is formed with no major clumps. Sprinkle in lemon zest, and add mango and raspberries.

Pour batter into 12 muffin liners.

Bake for 22-25 minutes, checking until a toothpick comes out clean.