Preheat oven to 350°F.

Add the coconut flour and baking soda to a bowl and mix well.

Add the non-dairy milk, eggs, maple syrup, lemon zest, lemon juice, and oil to the bowl and using a hand mixer, mix until well combined and smooth. As you continue to mix, the batter will thicken.

Pour the batter into silicone baking cups.

Drop a teaspoon of the berry puree on top of each muffin. Using a knife, make a twirly design.

Bake at 350°F for 30-35 minutes, or until a toothpick comes out clean.

Allow the muffins to cool on a wire rack.

Store the muffins on the counter for 1-2 days, then keep them in the fridge for up to a week.