Beat the eggs in a medium bowl until light and frothy with electric beaters. Add melted butter, almond milk, Greek yogurt and vanilla extract and beat till combined.
Add the dry ingredients to the wet ingredients (aside from the choc chips) and mix until well combined. Finally fold through the choc chips.
Spoon into cupcake or muffin pans and smooth off the tops.
Bake for about 20 minutes or until cooked through at 175 C/350 fan forced. Allow cupcakes to cool in pans if using silicon trays.
Notes
Using psyllium is optional but it does bind almond flour/almond meal. If you only have psyllium husks, process it till smooth to create you own psyllium powder to use in the recipe. Do not use the husks as they are too gritty.