Add the yogurt to a medium bowl. If using plain yogurt,add maple syrup to taste and whisk into the yogurt.
Pour the raspberries into the yogurt break them up with a potato masher or a fork (kids love doing this step!)
Once combined, you are ready to place in your muffin tin. I recommend using silicone to get them out easy. Put a dollop of the raspberry mixture into the bottom of each muffin cup. Depending on what size of muffin cup you use, will determine how full you fill them.
Place the tray into the freezer and leave to freeze for a couple of hours until set solid. Once frozen through, remove from the muffin tray and serve or place in an airtight container and store in the freezer.