Line a muffin pan with 9 liners and set aside. Preheat oven to 350 degrees F.

In a large bowl, whisk together almond flour, tapioca flour, baking powder, and salt. Add coconut oil, egg, and coconut milk. Whisk until smooth. Mix in chopped chocolate.

Fill prepared muffin cups with batter, about 3/4 of the way to the top. Bake 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.

Remove from oven and let cool 5 minutes before removing muffins from pan. Enjoy immediately with maple syrup and toppings of choice or cool completely and refrigerate in an airtight container for up to 5 days.