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Preheat the oven to 350 degrees F.
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Line a muffin tin with paper cups.
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In a large bowl, stir together the almond flour, baking soda, and salt.
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In a separate bowl, whisk together the eggs, coconut oil, honey, vanilla, and apple cider vinegar.
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Add the dry ingredients to the wet ingredients and stir to combine.
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Fold in the chocolate chips.
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Evenly distribute the batter between the muffin tins.
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Bake for 12-15 minutes until golden brown or until a toothpick inserted into the center comes out clean.
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Leave to cool for 5 minutes before serving. Store in the refrigerator.