Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and said aside.
In a small bowl, combine your ground flaxseed with 3 tablespoons of water and let sit for 10 minutes, for a gel to form.
In a high-speed blender or food processor, combine all your ingredients (including the pre-prepared flax egg), except for your chocolate chips, and blend/pulse until all the ingredients are combined and the batter is smooth. Using a rubber spatula, fold in your chocolate chips.
Distribute the batter amongst the muffin liners. Top with extra chocolate chips and bake for 18-20 minutes, or until a skewer comes out clean. Let cool in the muffin for 5 minutes, before transferring to a wire rack to cool completely.