Preheat oven to 425F and line mini loaf pans with parchment paper (or coat with cooking spray)
In a large mixing bowl, mix wet ingredients together and whisk until well combined.
In a separate bowl, mix dry ingredients and whisk until well combined. Add wet ingredients and stir until well incorporated. Fold in raspberries and nuts. Mix to combine, no more.
Pour batter into loaf pans. Put them in the oven and immediately turn the heat down to 375.
Cook for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
Allow to cool for 5 minutes before removing from the pans then cool completely on a cooling rack.
Store in the refrigerator in an air tight container for up to a week