Preheat the oven to 350 degrees F.
In a medium size bowl, whisk wet ingredients together.
Slowly stir in almond flour, baking soda, cinnamon, and sea salt, making sure to press out any clumps. Then fold in chocolate chips.
Oil a cupcake tin (dough will yield 9-11 cups), and press the dough into the cups and up each side.
Bake for 15 minutes, then let them rest on the counter for 5 minutes.
Press down each center with the bottom of a shot glass, adding a marshmallow in the hole.
Return to the oven and bake for 2-3 minutes. Turn the oven to broil, and bake until the tops of the marshmallows turn golden brown, about 1-3 minutes (make sure to keep an eye on them!).
Remove from the oven and drizzle the remaining chocolate over the top. Enjoy!