Preheat oven to 350°F. Spray a muffin pan with non-stick cooking spray. Set aside.
In a medium bowl, add all of the dry ingredients. Stir to combine. Set aside.
In a large bowl, cream the butter and Truvia by hand with a wooden spoon. Add the eggs and stir until combined. It will be a bit lumpy. Add the dry ingredients, water and vanilla. Stir just until smooth. Fold in all but 2 teaspoons of the chocolate chips.
Place 2 raspberries in the bottom of each muffin cup. Distribute batter to the 6 muffin cups. Place 3 raspberries on top of each muffin. Add the remaining chocolate chips to the top of each muffin (they will look pretty after baking).
Bake in preheated oven for 20-25 minutes or until golden brown around the edges. Let cool.
FOR THE FROSTING
Meanwhile, make your frosting. Combine all of the frosting ingredients in a small bowl. Stir until smooth or you could use an electric mixer to make it even smoother. Frost cooled muffins or place frosting in a plastic, zip-top sandwich bag. Seal and cut a tiny corner off and pipe frosting on muffins. Serve immediately or store covered for up to 3 days.
Notes
Note: I used Bob's Red Mill for all of the flour blend ingredients. Whisk together all of the flour blend ingredients and store in an airtight container.