Start by preheating the oven to 375°F then grease a muffin tin and set aside.
Combine all of the ingredients (adding wet ingredients first, except chocolate chips) in a blender and blend for about 30 seconds, or until a smooth batter forms. Add the chocolate chips to the blender and gently stir together by hand. *If the batter is warm from blending, allow it to cool first or the chocolate chips will melt.
Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Place them in the oven and cook for 20 minutes, until light golden brown. Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days.