In a large mixing bowl, whisk together the almond flour, chocolate chips, xylitol and baking powder.
Using a spatula, stir in the remaining ingredients until you have a nice soft, well-combined batter.
Spoon into a mini muffin pan and bake for 20 minutes if making mini muffins, and 30-40 minutes if making standard muffins. Add any toppings you want to add.
Cool slightly and turn the muffins out onto a cooling rack to continue cooling completely.
Store in the fridge for up to 5 days or freeze up to 3 months.
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Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data above is for 12 standard muffins. Data below is for 30 mini muffins.