Chop ends off of the eggplant. Cut into 1-inch cubes.
Put in a steaming basket with 1 – 2 cups of water in the bottom pot. Cover with a lid and put on high heat. After 5 minutes, turn heat to medium-low. Steam for an additional 15 minutes.
At this point, the eggplant should be soft. Transfer it to a food processor or blender. Cool for 5 minutes.
Add the chocolate chips to the eggplant. Process or blend until smooth.
Transfer the eggplant mixture to a medium mixing bowl. Cool for 15 minutes.
Preheat the oven to 350°F. Grease 12 muffin cups of a standard muffin tin.
In a small bowl, mix together the buckwheat flour, cocoa powder, and salt.
Add the cocoa powder mixture to the eggplant mixture. Stir until mostly incorporated.
Add the honey, egg, and egg white to the eggplant mixture. Beat until the eggs are fully incorporated and the batter is smooth.
Evenly split the batter between the 12 muffin cups.
Bake for 15 – 20 minutes. The muffins will still be very moist and won’t seem set like regular muffins.
Let cool on a cooling rack. When the muffins are mostly cooled, gently remove them from the muffin tin.