Preheat the oven to 325 degrees F. Spray a muffin tin with cooking spray and set aside.
In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In another bowl, combine the honey/maple syrup and brown sugar. After removing as many of the lumps as possible, add the bananas, egg, and vanilla extract. Mix to combine.
Add the wet ingredients to the dry and start to combine. Stream the milk in, continuing to mix until everything is combined. Fold in the chocolate chips and raspberries, being careful to not smash them or dye the entire batter pink with the raspberry juices.
Using the prepared muffin tin, fill the cups to the top. Sprinkle with some more chocolate chips, if desired. Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center of the muffins. Let them cool completely.