Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners or use a silicone 12-count muffin tray.
In a high-speed blender or mixing bowl, combine all your ingredients, except the chocolate chips, and mix until fully combined. Stir through your chocolate chips, reserving a few to add on top of the muffins.
Evenly distribute the muffin batter amongst the lined muffin tray. Top with remaining chocolate chips and bake for 20-30 minutes, until a skewer comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 10 minutes, before transferring them to a wire rack to cool completely.
Notes
* Agave or honey works** White, brown, or sugar free subs work. TO STORE: Keep these flourless muffins at room temperature for up to 5 days. Place the muffins in an airtight container or bag to prevent them from drying out. TO FREEZE: Wrap each muffin with food wrap and freeze for up to 2 months. Thaw the muffins at room temperature and reheat them in the microwave for 30 seconds to make them feel like freshly baked muffins.