Preheat the oven to 350°F. Line a baking sheet with foil with all four sides folded up to retain all the juice. Dump your raspberries onto the foil and roast for 15 to 20 minutes until the juices accumulate and some of the raspberries look a little brown on top. Allow to cool before continuing.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream together the coconut oil, stevia, and sugar. This will take about 5 minutes and will look like soft whipped cream.
Add in the eggs and vanilla, and whip for 3 minutes. It will thicken and look like yellow mayonnaise. Add the almond milk.
Carefully, pick up the raspberries in their foil, and funnel them, juice and all, into the mixer. Mix until the batter is pink.
Add in the dry ingredients. Mix until combined and promptly stop. Do not overmix.
For the crumb topping, add butter, flour, and stevia or sugar to a small bowl and mash together with a fork until all the dry parts are mixed with butter and crumbly.
Spray the cups of your muffin pan with nonstick spray. Then, using a 1/3 measuring cup, spoon batter into each cup. You should have exactly 12 muffins. Sprinkle the crumb mixture on top of each.
Bake for 20 minutes. A toothpick inserted into a center muffin will come out clean. Allow to cool in the pan for 5 to 10 minutes, until you can safely touch the pan. Then remove the muffins to a cooling rack to finish cooling.