Leave your eggs and macadamia milk on the counter until they are room temperature.
Preheat your oven to 375 degrees Fahrenheit.
Melt the butter or coconut oil in the microwave, then stir in the cocoa powder until it creates a thick pudding texture. Set it aside.
Add the almond flour, coconut flour, sugar, salt, and baking powder to a large bowl. Add the eggs and macadamia milk and beat with a hand mixer.
Microwave the cocoa mixture for about 10 seconds, then stir in the peppermint extract. Add it to the batter and beat with a hand mixer again until the cocoa mixture is evenly incorporated. Do not overmix.
Fold in the chocolate chips. Thoroughly grease 8 cups of a silicone muffin tin with butter or coconut oil. Use a large cookie scoop or ice cream scoop to evenly distribute the batter between the 8 cups, then tap the muffin tin on the counter to remove any air bubbles from the mixture.
Bake at 375 degrees Fahrenheit for 25 minutes. Cool the muffins on a rack for at least 15 minutes before removing from the tin.
Macros per serving: 255 calories, 6 grams net carbs, 8 grams protein, 22 grams fat.
