Preheat the oven to 350 F. Spray 1 mini muffin pan with non-stick cooking spray.
In a medium bowl, add the egg, peanut butter, honey and vanilla extract. Mix with a whisk until fully combined.
Add the almond flour and baking soda to the liquid ingredients and mix until the batter is smooth.
Gently stir in the chocolate chips.
Use a spoon to portion the batter into the muffin pan, filling each cup up about ¾ of the way full.
Bake for 10 to 12 minutes, until the muffins are springy to the touch, and slightly golden.
When the muffins are baked, place the pans on a cooling rack for about 5 minutes to cool, and then remove them from the pan and place them on the rack to finish cooling.
Notes
Use a whisk to mix the ingredients.
Since these are small, mini muffins, use a small spoon and spatula to portion the batter out.
The recipe can easily be doubled and can be adjusted for regular sized muffins. Just watch the baking time as it will need to increase.