Double the chocolate for your next breakfast tea or brunch!
In the bowl of your stand-up mixer, combine the first six ingredients.
Combine the frozen pineapple chunks, oil, and eggs into the pitcher of your Blendtec or food processor. Process for at least one minute; you want the puree to be smooth with no chunks.
Pour pineapple mixture into dry ingredients; turn mixer on and whisk until batter is smooth. Don't over-mix! Let the mixer run just until the ingredients are moist.
Fold in the chocolate chips.
Fill greased or paper-lined muffin cups. The batter should be fluffy (and a little bit chunky because of the chocolate chips), and the muffin tins will be full.
Bake at 350-degrees for 20-25 minutes or until muffins are "set" in the center. This recipe yields one dozen muffins; double the recipe if you need more chocolate muffins!