Preheat oven to 350 degrees. Grease 12 muffin tins.
Place all the ingredients except chocolate chips in a high powered blender. Place it order listed for best blending. <If you don't have a high powdered, high volume blender - separate into two batches.> Blend well. Turn off blender and scrap down sides as needed until blended smoothly.
Remove blender from base. Stir in chocolate chips, saving a few for the top of the muffins.
Pour or spoon the batter into the prepared muffin tins. Fill the muffin tins 3/4 of the way full.
Top with a few more chocolate chips.
Bake for 22 - 25 minutes or until toothpick inserted into the middle of the largest muffin comes out clean. Allow to cool slightly before removing from pan. Place on cooling rack to cool completely before storing. Store in the refrigerator for a week or the freezer for up to 3 months. <Pop in the microwave to warm before enjoying!>