In a bowl, combine the Greek yogurt and maple syrup, stirring until the syrup is evenly distributed throughout. Add the raspberries and gently mash them into the yogurt with the back of a spoon, leaving some small berry pieces intact for texture—you want a marbled effect, not a completely smooth mixture. I prefer not to over-mash the raspberries because the little chunks freeze up nicely and give you pockets of intense berry flavor in each bite.

Spoon the yogurt-raspberry mixture evenly into the cups of a standard 12-cup muffin tin, filling each cup about three-quarters full. Freeze for at least 2 hours until completely solid. I like to let mine go overnight when I have time—it ensures they're rock-solid and easier to remove from the tin.

Remove the frozen yogurt bites from the muffin tin by gently twisting each cup or running warm water on the back of the tin to loosen them. Serve immediately for the best texture, or store them in an airtight container in the freezer for up to 2 weeks.