Pre-heat oven to 350 degrees and grease a 12 muffin pan.
In a large bowl toss flour, baking soda, salt, and cinnamon.
In a separate bowl, whisk together sugar and maple syrup (try to get all of the lumps out). Add mashed banana and egg and combine well.
Add the sugar banana mixture to the dry ingredients and mix until mostly combined (it'll be thick) and then slowly add the milk to thin it out. Don't mix batter too much, that will make the muffins really dense.
Gently fold in chocolate chips and then top dough with fresh raspberries. Give maybe one super duper gentle stir, if you mix you'll break down the raspberries and you'll get a pink batter.
Fill each (well greased) muffin tin to the top.
Bake 18-20 minutes until muffins are cooked all the way through - when a cake tester (or knife) pulls clean.
Let cool for 10 minutes in tray and then transfer to rack to cool completely.
Store in an airtight container in fridge for up to 5 days and in freezer for 2 months.