Preheat oven to 350°F (175°C) and grease or line a muffin tin.

In a large bowl, mash the bananas.

Add the egg, yogurt, oil, honey, and vanilla. Mix until combined.

Sprinkle in the flour and baking powder. Stir just until incorporated.

Crumble the frozen raspberries then gently fold them in.

Spoon the batter into the muffin cups, filling each about ¾ full.

Bake for 13-18 minutes, or until a toothpick comes out clean.

Let cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.