Beat together the eggs, yogurt, and coconut oil. Mix in the flax seed oil and apple cider vinegar.
In a separate bowl, stir together the flour, sugar, hemp powder, cocoa, rolled oats, coconut flakes, baking powder, baking soda, cinnamon, and cloves.
Gradually combine the dry ingredients with the yogurt-egg mixture. Stir in the almond milk, until batter is smooth. Then, add in the chocolate.
Scoop the batter into paper-lined cupcake tins. Place a blackberry half on top of each muffin. Bake in oven at 350 F for 15-20 minutes (really about 17), until a toothpick inserted into the center of one of the center muffins comes out clean. Do not over-bake!
Allow to cool for at least 5 minutes. Serve nice and warm.