Combine flour, baking soda, baking powder, and salt in a large bowl. Sift and set aside.
Whisk vanilla, eggs, almond butter, maple syrup and coconut oil in a separate bowl. Add this to the dry ingredients and mix until combined. Fold in raspberries.
Line a muffin tin with paper liners or spray with cooking spray. Divide the batter evenly into the muffin tin. Sprinkle with almonds and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.