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Preheat oven to 350 degrees F.
Spray a muffin tin with coconut oil.
In a medium bowl add protein powder, ½ cup of almond meal, ground flaxseed, cinnamon, baking powder, lemon zest and salt. Whisk together and set aside.
To a small bowl add egg whites, plain greek yogurt, mashed bananas and melted coconut oil. Whisk together until everything is combined.
Pour wet ingredients into dry ingredients and mix together using a spatula. Mix until you no longer see dry ingredients.
Add raspberries to the bowl and gently fold them into the batter.
Add muffin batter to prepared muffin tins to fill up all 12 tins.
Bake for 26-29 minutes, until tops are golden brown and they pass the 'toothpick' test.