Preheat the oven to 180C/350F. Grease a 12-count muffin tin and set aside.
In a high speed blender or food processor, add all your ingredients and blend until smooth. If adding chocolate chips, fold them through at the end.
Evenly distribute the batter amongst the greased muffin tin. Bake the muffins for 15-18 minutes or until they are mostly set on top.
Let the muffins cool for 10 minutes before carefully removing them from the muffin tin and letting them cool completely.
Notes
TO STORE. Once cooled, transfer these muffins to an airtight container and store them in the fridge for up to a week. TO FREEZE. To freeze the muffins, wrap them with food wrap, transfer them to an airtight bag, and store them in the freezer for up to 3 months. Defrost the muffins at room temperature before eating them.