Double-Chocolate Almond Muffins

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper cupcake liners.
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.
In large bowl, whisk together almond flour, baking soda, and salt. Add eggs, melted coconut oil, honey, and vanilla and whisk until combined. 
Use rubber spatula to stir in melted chocolate chips and ½ cup unmelted bittersweet chocolate chips until well combined.
Spray ¼-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to divide batter evenly among muffin cups.
Place muffin tin in oven. Bake until toothpick inserted in center of 1 muffin comes out clean, about 20 minutes.
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.
Remove muffins from muffin tin and transfer directly to cooling rack. Let muffins cool for at least 10 minutes before serving.