Preheat oven to 350F and spray mini muffin tin with nonstick spray
In a large bowl, whisk eggs and coconut sugar together. Add in coconut oil, peanut butter, and vanilla. Mix until well combined.
In a separate bowl, mix together almond flour, cocoa powder, baking powder, and salt.
Add dry ingredients to wet and stir until combined. Fold in chocolate chips.
Scoop batter into muffin tins, until about 3/4 full. Add 1/4 tsp peanut butter on top of each muffin batter. Top with more mini chocolate chips.
Bake for 14-16 minutes or until toothpick inserted comes out clean.
Let cool 10 minutes before serving.