Preheat the oven to 350ºF and lightly grease a muffin pan.
Combine all the dry ingredients together.
Melt the coconut oil over low heat. Let it cool. Then add the coconut oil, applesauce, milk, vanilla, and maple syrup into a bowl and thoroughly combine. Leave the raspberries and chocolate to the side.
Add the wet ingredients to the dry. Using a wooden spoon, mix the batter together until everything is nicely combined. Next, add the raspberries and chocolate chips.
Fill each muffin tin 3/4 of the way. It should fill 7-9 muffin tins.
Bake in the oven for 25 minutes, testing with a toothpick that it comes out clean.
Let the muffins cool in the tin for 5-10 minutes, then on a cooling rack for 5 more minutes.
Store the muffins in an airtight container. After a few days, I would suggest storing them in the fridge, as they last longer this way. Or you can freeze them!