Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, combine oat flour, all-purpose flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, mix almond milk, flax egg, avocado oil, vanilla extract, and maple syrup until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. If using, add cocoa or cacao powder, additional vanilla extract, and almond milk or water.

Gently fold in the chocolate chips and raspberries.

Divide the batter evenly among the muffin tin cups, adding extra chocolate chips on top if desired.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.