Nutty Raspberry Chocolate Muffins

These muffins came about when I was trying to create a somewhat healthy muffin for my son to eat that used up ingredients I had.I've made them twice so far, and every time they are gone within 30 minutes and got rave reviews.

Preheat oven to 200 degrees ( 200 C ).Grease A bowl with a capacity of 3 liter containing muffin or fill with paper liners.
Mix almond meal, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
Beat butter and sugar together in a separate bowl until light and fluffy.Add eggs, one by one, beating until each is incorporated.Stir vanilla into the butter mixture.
Mix milk and yogurt together in a separate bowl.Add butter mixture, alternating with milk mixture, to the flour mixture until just incorporated.Stir mashed banana into batter; fold in raspberries and chocolate chips.Fill muffin cups 0.75-full with batter.
Bake on the middle rack in the preheated oven until a toothpick inserted in the middle of the muffins comes out clean, 18 to 25 minutes.