Preheat oven to 350 degrees Fahrenheit. Grease a nonstick mini muffin pan with cooking spray or coconut oil (wiping so that spray does not pool). Prepare your flax eggs and let sit for at least 3 minutes.
In a medium bowl combine almond butter, maple syrup, flax eggs, and vanilla extract with an electric mixer on medium speed. Add coconut sugar, cocoa powder, baking soda and salt and mix until combined. Fold in chocolate chips.
Use a heaping teaspoon to fill each muffin cavity so that it is about halfway full. Sprinkle extra chocolate chips over top if desired. Bake for 10-11 minutes until a toothpick comes out clean.
Remove from oven, place pan on wire rack to cool. When cool, use a knife to run between brownie bite and pan, to loosen.