Preheat oven to 350.
Line a muffin tin with liners or grease well.
In a medium bowl, whisk together the eggs, non-dairy milk, yogurt, melted coconut oil, and maple syrup / coconut sugar.
Whisk well until there are no clumps and the mixture is smooth.
Then add the almond flour, cocoa / cacao powder, baking powder and sea salt, mixing together well so there are little to no clumps.
Add raspberries to the batter and mash them with a spoon, then mix in the chocolate chips.
Fill each muffin cavity about 3/4 way full.
Sprinkle a few extra chocolate chips on top.
Bake for 15-16 minutes or until a toothpick comes out clean.