Preheat the oven to 350°F. Spray a mini muffin tin with nonstick spray.
In a medium bowl, whisk together the flour, baking soda and salt.
In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries.
Spoon the batter into the prepared muffin cups. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top of each muffin to make them look pretty.
Bake for 10 to 13 minutes or until a wooden pick inserted in center comes out clean. Cool the muffins for 10 minutes in the pan on a wire rack. Remove them from the pan and cool completely on the wire rack. Spray your pan again and repeat with more batter.