Preheat oven to 425 degrees.
In a medium bowl, blend together the flour, cocoa, sugar, baking powder, salt, cinnamon and softened butter with either the back of a fork or a pastry blender. Set aside.
Mash the bananas and place in large mixing bowl.
Add the eggs to the mixing bowl one at a time, beating after each one. Then add the milk and vanilla. Mix all ingredients until combined well.
Slowly blend the dry ingredients with the banana mixture just until mixed completely. Do not over mix.
Add in the chocolate chips. Mix in for only about 5 seconds.
Gently fold in the raspberries with a spatula.
Fill up each muffin liner to the top.
Bake at 425 minutes for 5 minutes.
While muffins are still in the oven, reduce temperature to 375 degrees and bake an additional
Cool before serving.