Preheat the oven to 350°F and in a large mixing bowl except cacao nibs combine all dry ingredients and stir.
Add the almond milk and peanut butter and stir to combine.
Add 1 egg at a time, until each is fully combined and keep stirring.
Fold in the sugar-free chocolate chips or cacao nibs.
With cooking oil spray the muffin tin and distribute the batter to make 6 large muffins.
Bake for 20-30 minutes and let them completely cool. Enjoy with some drizzle of sugar-free maple syrup or butter.