Gluten-free Raspberry Muffins

-1 Preheat the oven to 350 F
-1 In a large bowl add in the eggs, sugar, applesauce, oil, vanilla and orange zest. Whisk together until smooth.
-1 Add in the spelt flour, baking soda, and salt and stir together.
-1 Fold in half of the raspberries and gently mix them into the batter. 
-1 Line a muffin tin with 9 paper liners and fill each one with about 1/4 cup of batter
-1 Top each muffin with 1-2 extra raspberries, a sprinkle of brown or coconut sugar and some rolled oats
-1 Bake them for 25-28 minutes, until the tops are firm to touch. My oven took 25 minutes. 
-1 Keep stored in the fridge for up to 1 week. You can warm them in the microwave or mini oven when ready to serve, or let them reach room temp.