Preheat the oven to 425 degrees F, and line a muffin tin with papers.
Place the ground flax seed and water in a small bowl and set aside.
Place the coconut oil in a small bowl and microwave to melt. (On my microwave, this takes about 90 seconds on 40% power. Set aside.
Place the flour, cocoa powder, baking powder, salt, and chocolate chips in a large bowl and stir to combine.
Place the Blue Diamond Almond Breeze Almondmilk in a large liquid measure, and stir in the sugar and extracts.
Stir in the flax mixture, and pour the liquid into the dry ingredients.
Stir together briefly, until just a few streaks of flour remain.
Pour in the coconut oil and stir together until just combined. The batter will be lumpy.
Fill each well of the muffin tin about 2/3 full, and top with the reserved streusel.
Bake for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F (without opening the oven door), and continue to bake for another 25-30 minutes, or until a bamboo skewer inserted in the thickest part of a muffin comes out clean.
Cool completely and dust with powdered sugar, for garnish.