Step 1

Preheat oven to 350°F (180°C).

Step 2

Add all ingredients to a blender, except chocolate chips, and blend until smooth.

Step 3

Portion batter into greased mini muffin tins. (I use a cookie scoop to help with portioning.) Sprinkle chocolate chips on top, if desired.

Step 4

Bake for 15-20 minutes, until a toothpick comes out clean. Allow to cool completely before removing from tins.

Step 5

Store in a plastic bag or airtight container at room temperature for 5-7 days.