Perheat oven to 375 degrees F

Add egg to a bowl and beat it well.

Then add in coconut milk, oil, and vanilla extract and mix well with a spoon.

Then add gluten free all-purpose flour, almond flour, cocoa, sugar, baking powder, baking soda, and salt, to a bowl and stir well.

Add in 1 cup chocolate ships and save the rest.

Then, pile 4 roughly equal mounds of dough onto a baking tray – making sure they are spaced far apart.

Poke the extra chocolate chips around the spooned muffin tops

Bake for 20-22 minutes at 375

Let cool

Enjoy plain or drizzled with melted chocolate