Chocolate Raspberry Muffins

Preheat the oven to 190°C (375°F) and line or grease a 12-cup muffin tin.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Stir in the chocolate. Make a well in the centre.
225 grams (1 ½ cups) whole-grain spelt flour, 100 grams (½ cup) sugar, 50 grams (½ cup) cocoa powder, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt, 100 grams chopped dark chocolate or chocolate chips
Pour the milk, olive oil, and vanilla into the bowl and gently mix until just combined. Don't over mix.
400 ml (1 ⅔ cups) non-dairy milk, 80 ml (⅓ cup) olive oil, 1 teaspoon vanilla extract
Add the raspberries and fold until they're evenly incorporated throughout the batter.
200 grams (1 ½ cups) raspberries
Add the batter into the prepared muffin tin, filling each tin about evenly. They should be right around three-quarters full. Top each muffin with a couple of extra raspberries if you'd like.
Bake for 18-20 minutes, or until the muffins spring back lightly when touched and a toothpick inserted into the middle of a muffin comes out clean.
Cool the muffins in the tin for 5 minutes before carefully removing and cooling fully on a rack. Keep the muffins in a sealed container in a cool room or the refrigerator for 3-4 days, or freeze up to three months.