Preheat oven to 350° and line a muffin tin with 12 parchment liners.
In a large bowl, mix the coconut oil, honey, applesauce, eggs, vanilla, and almond milk. Stir until fully combined.
Add in the almond flour, coconut flour, baking powder, and salt.
Stir until just combined and no chunks are left.
Evenly distribute between the 12 muffin tins.
Push berries in on top and bake for 20-22 minutes.
Can be stored one day on the counter, an longer than that store in the fridge.