Preheat oven to 375 F. In a bowl, whisk together the egg, coconut oil, coconut sugar, almond milk, apple cider vinegar, and vanilla until creamy. You can use a hand or stand mixer for this or a stiff whisk.

Next add the King Arthur Paleo Measure for Measure Flour and baking powder to the bowl and fold until the flour is well incorporated - bt be careful not to overmix.

Fold in the mini chocolate chips. Then use a large cookie scoop to scoop the batter into a muffin tin with liners. Fill each liner almost to the top (because this is gluten free flour, it won’t rise as much so you can fill it more).

Bake in the oven for 14 - 16 minutes until the tops of the muffins are risen and golden brown. Let cool slightly before serving.