Preheat the oven and prepare a muffin tin.

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

In a separate bowl, combine the almond milk, flax egg, avocado oil, and vanilla extract (if using).

Pour the wet ingredients into the dry ingredients and stir until just combined.

Fold in the chocolate chips and raspberries gently.

Divide the batter evenly into the prepared muffin tin.

Sprinkle additional chocolate chips on top if desired.

Bake in the preheated oven for 20 minutes or until a toothpick comes out clean.

Allow muffins to cool before serving.