Preheat oven to 300 degrees Fahrenheit.

Mix all ingredients except raspberries in blender until smooth. Pour into mixing bowl, fold in mashed berries and stir well.

Using a muffin pan, lightly coat each of the six cups with olive oil (or use a paper liner if you prefer). Pour batter evenly into the six cups (about 1/4 full). Top each "cookie" with a stevia-coated raspberry.

Bake for 15 minutes or until set.