Preheat the oven to 350°F. Line 9 muffin cups with paper liners.

In a large bowl, whisk together the almond flour, cacao powder, baking soda, and salt. In a separatebowl, combine the maple syrup, eggs, and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a batter forms. Fold in ½ cup of the chocolate chips.

Divide the batter among the 9 lined muffin cups, filling each three-fourths of the way. Bake for 20 to

25 minutes, until a toothpick inserted into the center comes out clean. Remove the muffins from the tin, set on a rack, and allow to cool completely.

To make the chocolate drizzle, melt the remaining chocolate chips in a glass bowl, either for 10 seconds in a microwave or over a pot of boiling water (see Note). Use a spoon to drizzle the melted chocolate over each muffin. Let the drizzle set, then serve. Store in a sealed container at room temperature for up to 3 days for ideal freshness or freeze for up to 2 months. Defrost before reheating in a low oven.