Preheat oven to 375° F.
In a food processor or blender, combine all of the ingredients except the semi-sweet chocolate chips and blend for 2-3 minutes until everything is combined. Make sure the coconut oil is blended. Then add 1/3 of the semi-sweet chocolate chips to the batter and mix well with a spatula. Save the rest of the chocolate chips to place on top of the muffins.
Spoon batter into paper lined muffin tins. For uniform scoops, use an ice-cream scoop. Place the remaining chocolate chips on top of the muffins.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to completely cool.
To store, wrap muffins individually in freezer wrap or store in an airtight container. You can freeze muffins for 2-3 months. You can store muffins in the refrigerator for up to 1 week or at room temperature for 1-2 days when properly placed in an airtight container.
Serving size: 1 muffin Calories: 245, Fat: 13 grams, Saturated fat: 8 grams, Carbohydrates: 27 grams, Sugar: 13 grams, Sodium: 275 milligrams, Fiber: 4 grams, Protein: 5 grams, Cholesterol: 30 milligrams