Preheat oven to 170 degrees Celsius and prepare a muffin baking tray.
In a large bowl, combine the coconut yoghurt, peanut butter, plant mylk, and apple cider vinegar then set aside.
In another bowl, mix together the flour, protein powder, sweetener, baking powder, and bicarb soda, ensuring there are no lumps.
Add the bowl of dry ingredients to the large bowl with wet ingredients, folding together until just combined.
Divide the mixture evenly between the 12 muffins and using a wet spoon make a deep well in the middle of each.
Add a spoonful of jam and 3 raspberries to the middle of each muffin.
Using your fingers, pull the edges of the muffin batter back over the top of the jam as far as possible.
Bake for 30-40 minutes until golden on top.
Enjoy while they're fresh out of the oven, or store in a sealed container in the fridge for up to 5 days!
Note: You can also add extra raspberries into the centre of each muffin after baking as the jam sinks down and makes a hole you can fill.