Preheat oven to 350°F. Place cupcake liners into muffin pan.

In a small mixing bowl, mix together melted butter, raspberries, club soda, and honey.

In a large bowl, combine cinnamon, ginger, and eggs; whisk well.

In a third bowl, combine almond and coconut flours, potato starch, baking soda, salt, and seeds; stir into egg mixture. Add raspberry mixture and stir to combine.

Pour into prepared muffin pan and bake for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Allow to cool on a baking rack for 5 minutes before serving.