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Preheat the oven to 350ºF and line a standard metal muffin pan with 12 silicone or parchment muffin liners.
In a medium bowl, whisk together the flax seed meal and water. Let sit 5 minutes to thicken.
In a large bowl, whisk together the sour cream, flax "eggs", sweetener, and vanilla extract until well combined.
All at once, add the almond flour, protein powder, baking powder, xanthan gum, and salt and stir until well combined. If the batter is very thick (more like a dough), stir in additional water, 1 tablespoon at a time, until it thins out. It should be thick but still easily scoopable .
Stir in ¼ cup of the chocolate chips until well distributed. Divide the batter evenly among the prepared muffins cups and top each with a few more mini chips.
Bake 20 to 30 minutes, until the muffins have risen, are golden brown, and the tops are just firm to the touch. Remove and let cool in the pan.