Whole Wheat Chocolate Chip Muffins

Preheat oven to 350ºF and prep a muffin tin with muffins liners. Set aside.

In a large bowl, combine all dry ingredients. Whisk to combine.

In separate medium-sized bowl, combine eggs, yogurt, honey, vanilla extract, coconut milk and melted butter. Stir to combine.

In three batches, add wet ingredients to the dry ingredients. Whisk to combine, but be careful not to over-mix. Finally, add chocolate chips and stir until just combined.

Pour the batter in each muffin tin until each tin is ¾ full. Bake for 18–20 minutes or until golden brown. Repeat the baking process with a second batch of muffins.

Serve immediately or store in fridge for 4–5 days.