Preheat the oven to 425°F.
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°F for minutes for 5 minutes.
While muffins are still in the oven, reduce the temperature to 375°F and bake for an additional 13-14 minutes.
Cool before serving.