This muffin batter is pretty thin (compared to most muffin batters), so you may run into your chocolate chips sinking to the bottom of the batter. To avoid this, you can either toss your chocolate chips with 1 tbsp. of gluten-free flour before adding to your batter - and then lightly fold in chips. OR you can place about 1 tbsp. of batter (BEFORE adding the chocolate chips) to the bottom of each muffin cup. Then add chocolate chips to batter and fill cups.