Preheat the oven to 180°C (350°F). Line a muffin tray with liners.
Add all the dry ingredients to a large bowl and mix until combined and there are no lumps. Add the milk, bananas and oil and mix until just combined. Add the raspberries and fold into the batter, making sure you don't overmix it.
Scoop the batter into a lined muffin tray. Liberally sprinkle the remaining raspberries and white chocolate on top.
Bake the muffins inthe oven for 20-25 minutes or until a skewer can be inserted into a muffin andthere is no batter on it. The muffins will still be moist from the fruit.
Cool the muffins in the tray for 5 minutes then turn out onto a wire rack.
Store the muffins in an airtight container at room temperature for 1-2 days, in the fridge for 3 days or in the freezer for up to 1 month.
* To make the muffins gluten-free, substitute the flour with 2 cups (320g) of any gluten-free flour blend and 1 cup (100g) of almond meal