Blend everything but the chocolate chips together until smooth. (I do this in our Vitamix blender, but I'm sure you could also use a hand mixer.) Taste and add more sweetener if desired. Fold in the chocolate chips by hand and pour the batter into 12 (greased) standard-sized muffin tin holes and 12 mini muffin tin holes. Fill each hole ¾ of the way full. Top the batter with a sprinkling of additional chocolate chips and bake at 375* for 18 minutes (about 12 minutes for the mini muffins) or until a toothpick inserted into the center of a muffin comes out cleanly.
Let the muffins cool for 10-15 minutes for best texture before eating. Store leftovers in the refrigerator. These muffins are good cold but do reheat well in the microwave.
