Step 1

Adjust oven rack to middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper cupcake liners.

Step 2

Place 1 cup semisweet chocolate chips in microwave-safe bowl. Heat in microwave at 50 percent power for 1 minute. Stop microwave and stir chocolate chips with rubber spatula. Continue to heat in microwave at 50 percent power until melted, 1 to 2 minutes. Stir chocolate until smooth. Let cool for 5 minutes.

Step 3

In large bowl, whisk together almond flour, baking soda, and salt. Add eggs, melted coconut oil, honey, and vanilla and whisk until combined.

Step 4

Use rubber spatula to stir in melted chocolate chips and ½ cup unmelted bittersweet chocolate chips until well combined.

Step 5

Spray ¼-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to divide batter evenly among muffin cups.

Step 6

Place muffin tin in oven. Bake until toothpick inserted in center of 1 muffin comes out clean, about 20 minutes.

Step 7

Use oven mitts to remove muffin tin from oven and place on cooling rack (ask an adult for help). Let muffins cool in muffin tin for 15 minutes.

Step 8

Remove muffins from muffin tin and transfer directly to cooling rack. Let muffins cool for at least 10 minutes before serving.