These muffins are easy, sweet and flavorful. Using juicy raspberries and sweet white chocolate chips these easy muffins are a no-brainer for busy mornings or evening treats.
In a large bowl, mix together the flour, protein powder baking powder, baking soda, and salt.
In a separate bowl, whisk together the brown sugar, applesauce, greek yogurt, melted coconut oil and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the raspberries and white chocolate chips to the muffin batter with a wooden spoon or rubber spatula.
Divide the muffin batter into the muffin pan in muffin liners or muffin cups. This raspberry muffin recipe makes 14 muffins.
Bake at 350 degrees Fahrenheit for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy your warm muffins right away.