Preheat oven to 180°C and line a 12 hole muffin pan with paper cases or a 24 hole mini muffin pan with paper.
Sift together flours, baking powder and cinnamon. Add oats and coconut.
In a separate bowl, whisk together the sugar, honey, eggs, yoghurt and melted butter. Add the mashed banana.
Combine the dry & wet mixtures together until just combined. Do not over-mix.
Fold through the raspberries. Spoon into muffin pan and bake for 20 minutes or until golden.
Leave to cool on a wire rack.