Preheat oven to 325 degrees.
Put liners in your cupcake tin
In a medium sized bowl, add flax meal and water. Let sit a few minutes to gel.
Place dry ingredients in a large bowl, mix well and try to smooth out any clumps in the almond flour.
Once the flax and water gel, add all other wet ingredients and with a spoon, gently combine. Careful to not over mix.
Gently fold in chocolate chips (or other ingredients you choose).
Fill muffin cups 3/4 full
Bake for 22-25 minutes or until golden brown and a toothpick inserted comes out clean.
Let cool and enjoy!
Store in an airtight container in the fridge for up to 3 days or freeze.