Vegan/Gluten Free Chocolate Chunk Peanut Butter Yogurt Muffins

First, prepare 2 flax eggs by mixing 2 tablespoons of flax with 5 tablespoons of warm water and letting it sit for ten minutes. In a food processor, blend the prepared flax eggs, 1/2 cup maple syrup, 1 single-serve container of plain vegan Greek yogurt, 1/3 cup peanut butter, and a splash of vanilla until smooth. Then, add 3/4 cups almond flour, 1/4 cup quinoa flour, 2 tablespoons coconut flour, a pinch of sea salt, and a pinch of baking powder to the food processor and blend until just combined. Stir in chocolate chips. Pour the batter into a well-greased loaf muffin tin. Bake at 350°F (175°C) for about 20-25 minutes. Let the muffins cool completely before slicing.