Preheat oven to 350°. Line a mini muffin pan with liners, or use a silicone non-stick muffin pan.
Add all ingredients except chocolate chips into a food processor. Process/pulse until smooth. Scoop batter evenly into prepared muffin tins. Top with chocolate chips. Bake for 10-13 minutes. Allow to cool completely before removing from pan.
Store in an air tight container. I like to keep in the fridge for a cold chocolatey treat!
If you do not have a mini muffin pan you can use a regular size pan, the batter will make maybe 8 muffins (I haven't tested), and you'll need to almost double the baking time to 25 minutes.
See full blog post for sugar/sweetener options and conversions.
Muffins can be frozen and thawed for easy pop-able treats!