Preheat oven to 350 degrees. Lightly grease muffin tins with coconut oil. In a blender combine egg whites, protein powder, 3/4 cup oats, 1/2 cup raspberries, lemon zest, sea salt, vanilla extract, ginger, and cinnamon. Blend until smooth. Pour the batter evenly between the 12 muffin tins. Divide the remaining raspberries evenly between the muffins and drop into the batter. Place a sprinkle of the remaining oats on the top of each muffin, along with a sprinkle of lemon zest. Bake in the preheated oven for 18 minutes or until done. Remove from the oven and cool before removing from the pan. Enjoy for up to 5 days in an airtight container in the fridge.