Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.

In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.

In a separate large bowl, whisk together the honey, eggs, Greek yogurt, vanilla extract, and mashed bananas. Mix until ingredients are fully incorporated.

Add the dry mixture of ingredients to the wet mixture of ingredients. Using a rubber spatula, mix until just combined. You do NOT want to over mix.

Fold in the melted coconut oil and mix until it's just combined.

Toss the raspberries in a little flour (about ½ tsp) until coated. This keeps them from sinking to the bottom! Fold into the batter. Next, fold in the dark chocolate chips

Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.

Bake for 16-18 minutes, or until the tops are puffed up and lightly golden brown, and a toothpick inserted in the middle comes out clean. Cool muffins at least 5 minutes in the pan before transferring to a cooling rack.

Enjoy muffins warm, or store in a covered container for up to 2 days or up to 3 days in the fridge. You can also freeze muffins and store until needed!