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 muffins from oven and allow to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
I used a monk fruit sweetener. Pure maple syrup and agave nectar can also be used.
** This is optional. Only use if you prefer a sweeter muffin. Flourless Gluten Free Vegan Chocolate Muffins (Nut-Free, Keto, Paleo) should be kept refrigerated in an air-tight container, for up to 5 days. They are also freezer friendly for up to 2 months.