Raspberry & Dark Chocolate Muffins - Whittaker's

Ingredients

• 200g / 1 ¼ Cups Coconut sugar (or substitute with caster sugar) 
• 160ml / ⅔ Cup Non-dairy milk (or substitute with cow’s milk)
• 120ml / ½ Cup Light olive oil 
• 120ml / ½ Cup Unsweetened coconut yoghurt (or substitute with regular yoghurt)
• 1 tsp Vanilla extract
• 250g / 1 ¾ Cups Plain flour
• 50g / ½ Cup Dutch-processed cocoa powder
• 2 ½ tsp Baking powder
• ½ tsp Baking soda
• ¼ tsp Fine salt 
• 250g Whittaker’s 72% Cocoa Dark Ghana chocolate, roughly chopped
• 2 ¼ Cups Frozen raspberries
• Pinch of flaky sea salt, for sprinkling (optional)