Line your muffin tin with muffin/cupcake papersIn a medium mixing bowl, whisk together the flour, baking soda, cinnamon, pepper, salt, cocoa powder and chocolate chips (Coating the chocolate chips in flour helps keep them from sinking to the bottom of your muffins during baking).
In a large mixing bowl, whisk together the egg whites, honey, oil and almond milk.
Pour the flour mixture into the liquids and blend well with a wooden spoon.
Fill your muffin papers half way with batter and place in the oven. If you want the peanut butter centers, fill the papers a 1/4 of the way (being sure to evenly distribute the batter over the bottom of the muffin paper), drop the peanut butter in the center, then cover the peanut butter entirely with the rest of the batter. If you use the peanut butter, your muffin papers will be closer to 3/4 full.
Bake for 20-30 minutes. Test with a knife or cake tester. Be aware that you may pull out some melted chocolate from the chocolate chips. So examine it carefully to see if it's melted chocolate or raw batter if the stick or knife does not pull out clean.
Cool on a wire rack and serve.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include optional peanut butter.