Preheat oven to 350°F. Line your mini muffin tin with muffin liners.
In a large mixing bowl, add all ingredients except chocolate. Mix with a whisk until batter is smooth and no egg streaks remain. Stir in half of the chocolate.
Fill cupcake liners 2/3 full with batter. Sprinkle a few chocolate chips onto each muffin. The batter should be thick enough so that the chocolate does not sink down. Do not push the chocolate chips down as they will sink in a little when the muffins are baking.
Bake for about 12 minutes until muffin tops look completely cooked and a toothpick inserted comes out clean.
Notes
The muffins are not overly sweet. If you prefer sweeter, cupcake-like muffins you can add more sweetener to the batter.
If you plan on omitting the chocolate, definitely add more sweetener as the chocolate contributes to the sweetness of the muffins.
Mini muffin tins come in a few different sizes. My cooking directions were based on the usage of the Wilton mini muffin pan. If your mini muffin molds are slightly bigger or smaller, you will have to adjust the cooking time accordingly.
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The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.