Preheat oven to 350. Spray a muffin tin with cooking spray and set aside.
In a large bowl add all wet ingredients eggs, Greek yogurt, honey, brown sugar, apple sauce, vanilla extract, avocado oil and milk.
With a hand mixer beat wet ingredients for a couple minutes.
In a separate bowl sift together dry ingredients cocoa powder, all purpose flour, whole wheat flour, baking powder, baking soda, and salt. Making sure everything is evenly incorporated.
With a spatula mix together dry ingredients into the wet. Use large circular motions scraping along the bottom and sides of the bowl until all ingredients are mixed being careful not to over mix.
Stir in chocolate chunks.
Add raspberries and carefully mix trying to not break the raspberries into the batter.
Spoon the batter in the prepared muffin tin and bake for 18-20 minutes or when a toothpick comes out clean.
Cool on rack for about 5 minutes. Run a knife around the edges of each tin and lift muffins out. Enjoy!