Preheat oven to 375ºF and grease a standard 12-cup muffin tin with nonstick spray.
In a bowl, whisk together the pastry flour, almond flour, cocoa, baking powder, and salt.
In a separate bowl, whisk together the melted coconut oil and brown sugar to combine. Beat in the whole egg and egg white one at a time, until smoothly incorporated. Beat in the almond milk and extracts until smooth.
Add the dry ingredients to the wet and fold in just until evenly incorporated. Fold in 5 1/2 ounces of chopped chocolate to disperse in the batter.
Divide batter evenly between the prepared muffin cups and smooth tops as needed. Sprinkle tops with the remaining 1 1/2 ounces chocolate.
Bake muffins in preheated oven for 10 minutes, and then reduce heat to 350ºF and bake another 5- 10 minutes, until a toothpick inserted into the center of one comes out clean or with just a few moist crumbs; be careful not to overbake.
Cool muffins in pan for about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
*I used Silk Original Almond Milk, but feel free to use what you have on hand.
**Use dairy-free chocolate to keep the muffins dairy-free.