Preheat oven to 350F and line a 12-count muffin pan.

Set aside.

Combine flax seed with stevia, baking powder, cinnamon and salt in a large bowl.

Whisk to combine fully and set aside.

Add eggs, water, oil and vanilla extract to your Vitamix or other high-powered blender.

Blend on high until foamy - about 20-30sec.

Combine liquid mixture with the flaxseed mixture.

Stir gently with preferably a spatula until combined.

The mixture will be very fluffy.

Let sit for 3-5 minutes.

Fold in the chocolate chunks to finish.

Spoon mixture into muffin pan almost 90% of the way up.

If you fill it up completely the muffin mixture will pour over when they rise.

Bake muffins for 13-15 minutes, or until a knife or toothpick comes out clean.

Remove from the oven and remove muffins right away and place on a cooling rack.

These freeze really well for up to three months and they're also yummy toasted.

They'll keep nicely in the fridge for up to 4 days