In a medium mixing bowl, combine the peaches, eggs, vanilla, oil, yogurt, brown sugar, lemon zest, lemon juice and maple syrup.
In a large bowl, combine the salt, baking powder, baking soda, flour and whisk together. Add the wet ingredients into the dry ingredients and stir together with a rubber spatula until well combined. Lightly fold in the raspberries.
Using a large ice cream scoop, portion out the muffin batter into the prepared liners.
Bake for approximately 25 minutes or until just golden brown and a toothpick inserted in the centre comes out clean. Remove from the oven to cool on a baking rack and serve (these freeze well for up to 2 months).