Pre-heat oven to 350 degrees and spray a 12-cup muffin tin with cooking spray.
In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
In a separate medium bowl, whisk together milk, applesauce, eggs, and vanilla extract.
Slowly fold the wet mixture into the dry ingredients until combined, taking care not to over-mix. Fold in the raspberries, mango, and ginger.
Spoon the batter into the prepared muffin tin, filling cavities about ¾ of the way full. Sprinkle raw sugar over the tops of batter, if desired.
Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for a couple minutes before removing to wire rack to cool for at least 15 minutes more.