Preheat oven to 180°C (350°F) and prepare a muffin mold with muffin liners. Make sure you grease the muffin liners to prevent sticking.
In a large bowl, beat eggs with Greek yogurt, maple syrup, canola oil, vanilla extract and a pinch of salt. Stir well until you get a smooth mixture.
Add to the wet mixture wholewheat flour and baking powder. Stir the ingredients together until the batter reaches a smooth consistency. Only if it is too thick, add up to 2 tablespoons of milk.
Fold through the chocolate chips.
Fill ⅔ of each muffin liner with batter, sprinkle with more chocolate chips on top and bake in hot oven for 20 to 25 minutes. Do not overbake the muffins - they are ready when a toothpick inserted into the center comes out clean.
Remove muffins from the oven and let cool over a baking rack for 15 - 30 minutes.