Preheat your oven to 350F. Prepare a muffin tin by either greasing the tins or using muffin cups. I like using coloured silicone cups, taylored for the occasion.

Place the dry ingredients in a large mixing bowl and whisk to combine. Create a large impression in the middle. Mix together the wet ingredients in a separate bowl. Add the wet ingredients into the dry and mix well until you have a smooth batter. Fold in most of the chocolate chips.

Use an ice cream scoop as a measure to distribute in all 12 muffin tins. Top with extra chocolate chips. Bake for 30-35 minutes, or until a skewer comes out just clean.

Remove from the oven and let cool. After 15 or 20 minutes you can remove from the tins and let cool completely.

To serve you can reheat slightly to melt the chips, and serve with a dollop of whipped cream sweetened with sugar substitute.

You can easily freeze the remainder.