Preheat the oven to 350ºF. Line 24 cups of a mini muffin pan with paper liners.

With an electric mixer, beat together the almond butter, coconut oil, and honey until smooth. Add the eggs and beat until smooth. In a small bowl, whisk together the coconut flour, cinnamon, baking soda, and salt. Add the dry ingredients to the almond butter mixture and beat to combine. Stir in the raisins and chocolate chips.

Divide the batter among the lined muffin cups. Bake for about 15 minutes until deeply golden brown and a toothpick inserted comes out clean. Cool completely before storing or serving. (Store in an airtight container at room temperature for up to 2 days, or refrigerate or freeze for longer storage.)