– Dive into the rich, chocolatey goodness of these muffins, enhanced with fresh raspberries for a burst of flavor in every bite!

Ingredients:

1.5 cups (142g) oat flour (use certified gluten-free if needed)
3/4 cup (90g) unbleached all-purpose flour or gf 1-to-1 flour blend
1 cup (147g) coconut sugar or brown sugar
1/2 cup (48g) unsweetened cocoa powder or cacao powder
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (295 ml) almond milk or other milk of choice
1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
1/4 cup avocado oil, melted coconut oil, or other oil of choice
1 teaspoon vanilla extract (optional)
1/2 cup (3.5oz) chocolate chips, plus more for topping (use dairy-free if needed)
6 ounces raspberries (about 2-3 per muffin)

Chocolate Sauce (optional):

1/4 cup (60ml) maple syrup
2-3 tablespoons cocoa or cacao powder
½ teaspoon vanilla extract
1/2–1 teaspoon almond milk or water (only if needed to thin out the syrup)

Directions:
 Preheat your oven to 350ºF. Line a muffin pan with 10 or 12 paper liners.
 Prepare a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons of water. Let it sit until it gels.
 In a large mixing bowl, combine oat flour, all-purpose flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, flax egg, oil, and vanilla. Mix just until combined.
 Stir in chocolate chips. Fill muffin cups almost full, then sprinkle extra chocolate chips and 2-3 raspberries on top of each.
 Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted near the center comes out almost clean.
 Allow muffins to cool completely before handling.

To Make Chocolate Sauce (optional):
Mix maple syrup, cocoa powder, and vanilla. Adjust consistency with milk or water as needed. Drizzle over cooled muffins.

Enjoy these delectable muffins, where every bite combines the indulgence of chocolate with the tangy sweetness of raspberries!