First, preheat oven to 350ºF and line a standard-size 12-muffin pan with muffin liners. Option to also spray with nonstick cooking spray.
Next, crack eggs into a large bowl and whisk. Then, add the rest of the wet ingredients to the bowl (minus the melted coconut oil) and mix.
Add all of the dry ingredients to the wet and mix again.
Finally, add melted coconut oil and mix one last time.
Fill each muffin around 3/4 of the way full. Then, place in the oven at 350ºF and bake for 16-18 minutes.
For the glaze, melt cream cheese for around 10-20 seconds in your microwave to partially soften. Then, add raspberry jam and mix. Thin glaze out with water. Start with 1 teaspoon and go from there. The goal is to be able for the glaze to hold its shape, but not be too thick.
Once the muffins have cooled, drizzle on glaze right before serving.