Preheat oven top 350 degree F. Line a 12-cup muffin tin with cupcake liners or spray cooking spray directly on your muffin tin without cupcake liners.
Add all liquids to the blender (milk, eggs, melted coconut oil, vanilla) blend for 45 seconds until well combined.
Add all thh dry ingredeints accept the chocolate chips (almond flour, sweetner, cinnamon, baking powder, baking soda) blend on high until well combined. You may need to stop and scrape down the sides. If it is too thick add 1/4 cup of milk at a time.
Now use a spatula to hand mix in the chocolate chips
Divide the mixture amongst the 12 muffin tins. I like to use a 1/4 cup to scoop out of the blender and into each muffin tin.
optional add a few extra chocolate chips on top of each muffin.
Place in middle rack of the oven and bake for 20-24 minutes. Always best to start with less time. The rule of baking is you can always add more time but never take it away! Once a tooth pick inserted into the center of a cupcake comes out clean and the sides are slightly golden brown they are done!
Allow 20 minute to cool. ENJOY!
Notes
You can absolutely use any of your favorite muffin add ins for these! Berries, crushed nuts, shredded coconut, white chocolate chips, the options are endless. The hungry little toddler in my house just loves chocolate chips!