Preheat oven to 375F
In a food processor, puree coconut oil, sugar, eggs, bananas and vanilla until smooth.
Scrape down the sides and add cinnamon, salt, almond flour, coconut flour and baking soda. Process until a thick batter forms.
Remove blade from food processor and fold in raisins.
Scoop dough into lined or greased mini muffin tin, filling each cavity 3/4 full.
Bake for 20-22 minutes. Allow to cool slightly before removing from tin.
Store covered loosely, at room temperature for 2-3 days.