Preheat your oven to 350°F (175°C) and grease a muffin tin with coconut oil or line it with paper liners.

In a large bowl, whisk together the coconut flour, baking soda, baking powder, sea salt, turmeric, and cardamom.

In another bowl, combine the melted coconut oil, raw honey, coconut milk, apple cider vinegar, maple syrup, and vanilla extract.

Follow the instructions on the gelatin package to make 2 gelatin eggs, then add them to the wet ingredients mixture.

Gradually mix the wet ingredients into the dry ingredients until well combined. The batter will be thick.

Gently fold in the chopped walnuts, chia seeds, raspberries, and blueberries.

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Sprinkle the shredded coconut evenly over the tops of the muffins.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.