PEANUT BUTTER PLUS CHOCOLATE
Place all the dry ingredients into a mixing and stir until everything is well combined. If you have lumpy almond flour, you can alternately sift all the dry ingredients together to combine.
Place all the wet ingredients into a mixing bowl and use a whisk to beat the mixture until light and fluffy.
Add the dry ingredients to the wet and stir or whisk until no dry spots remain and a batter forms. Try not to over mix the batter.
Add in half of the chocolate chips (you'll use the rest in the next step) and stir until they are coated with batter.
Distribute the batter between 6 cupcake liners in a muffin tin and top with the remaining chocolate chips. Bake for 18-20 minutes.
Let the muffins cool in the pan for 15 minutes before serving. Keep muffins in an airtight container for up to 3 days.