Preheat oven to 375F and prepare a muffin tin with 12 liners.
In a mixing bowl, add the lemon juice and almond milk and let sit for 5 minutes.
Meanwhile, in another mixing bowl, stir together the flour, sweetener, baking powder, espresso powder, salt and 1/2 cup mini chocolate chips.
Add the eggs, coconut oil and vanilla to the almond milk/lemon juice mixture and whisk until light and fluffy. Slowly add your wet ingredients to your dry ingredients bowl and stir until a batter forms. Try not to over mix.
Distribute the batter between the muffin liners. Drizzle with NNM Mocha Cappuccino Peanut Butter and finish with mini chocolate chips.