Wash hands with soap and water for 20 seconds.
Preheat the oven to 400°F.
Line a muffin tin with paper liners or spray muffin tin cups with non-stick baking spray.
Place the berries in a colander and dip them in a bowl of cold water. Gently swish the colander in the water, then allow the berries to drain. After washing, carefully spread the berries in a single layer on a tray or baking sheet lined with paper towels. Pat the berries dry with another paper towel.
Mix dry ingredients in a medium bowl.
In separate bowl combine applesauce, eggs, and vanilla.
Pour the applesauce mixture into the flour mixture.
Fold in the raspberries.
Bake muffins for 15-18 minutes until tops are beginning to turn golden brown and a toothpick inserted in the center of the muffin comes out clean or with a few moist crumbs. The internal temperature of the muffins should be 200°F.
Remove muffins from the oven, and as soon as you can handle them, transfer them to a wire rack to cool. Make sure you don't leave them in the pan, or they will become soggy.