Place the raspberries in a bowl and defrost at room temperature. Roughly chop the nuts. Peel bananas and mash them with a fork. Flour, vanilla sugar, baking powder, cinnamon and 1 pinch of salt in egg
Add bananas, sugar, eggs, oil and sour cream bit by bit and mix with the whisk of the hand mixer to a smooth dough. Stir in nuts.
Line the recesses of a muffin tray (12 recesses each) with paper cups. Spread dough in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes (stick test).
Remove from the oven and allow to cool on a cake rack.
Whip cream cheese with icing sugar. Drain the raspberries on a sieve. Stir the collected juice and 12 raspberries into the cream cheese. Spread the muffins with the cream. Drain the lychees.
Fill 12 lychees with one raspberry each, use the remaining lychees for other purposes. Place a chocolate drop or pastille on each raspberry. Decorate muffins with the lychee eyes.