These chocolate chocolate chip muffins are a little chocolate bomb. It's like eating cupcakes for breakfast. Or a slightly less sweet dessert. Either way, they disappear quickly.
I think they're a perfect gluten-free, grain-free treat for an afternoon snack — especially with raspberries. They would also be really good with a little coconut whipped cream on top. I'll have to try that next time.
Preheat oven to 325 degrees and grease or line muffin tin.
Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients, then stir in chocolate chips.
Using a large ice cream or cookie scoop, fill muffin cups 3/4 full.
Bake 25 - 30 minutes, until toothpick inserted in center comes out clean.