Preheat oven to 350F and line a muffin tin with 12 muffin cups.
In a large bowl, combine the almond flour, eggs, coconut oil, maple syrup, vanilla, arrowroot, baking powder, and salt. Stir well, breaking up any clumps until the batter is smooth. Stir in the chocolate chips.
You can fold the raspberries into the batter now, if you want them to be broken up and distributed evenly through the batter. Or, you can push the whole raspberries into the muffins after the batter is in the muffin cups-- it's your choice! I push 2-3 whole raspberries into the batter after I've already distributed it into the muffin cups, so I can leave a few "plain" chocolate chip muffins for my kids to eat. (They don't like raspberries.)
Using a 1/4 cup to measure, drop batter into muffin liners. Add the raspberries to each muffin cup if you haven't already stirred them into the batter. Bake for 20 to 25 minutes at 350ºF, until the tops are lightly golden and the centers feel firm to a light touch.
Let the muffins cool completely before serving. These muffins are moist, so I recommend storing anything you don't eat on the first day in the fridge. They should keep well in an airtight container in the fridge for up to 5 days.
This recipe works best when the ingredients are at room temperature, so the coconut oil doesn't harden as you try to stir together the batter.
I add a small amount of arrowroot starch to this recipe to prevent the muffins from sinking in the middle after they are baked. If you don't have arrowroot starch on hand, you can leave it out with delicious results, but the muffins might have a small dip in the center.
If you would like to use less oil in this recipe, keep in mind that the muffins will be more likely to stick to the paper liners that way. The oil is added pretty much only for that purpose-- to make the muffins release from the muffin cups.