Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
In a large mixing bowl, whisk together the eggs, peanut butter, Greek yogurt, almond milk, and vanilla extract until smooth and well combined.
In a separate bowl, whisk together the lupin flour, cocoa powder, baking powder, and sea salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Add the golden monk fruit sweetener and chocolate chips. Fold them into the batter until evenly distributed.
Using a scoop or spoon, evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your muffins warm or at room temperature!
