Preheat the oven to 425 degrees F. Line a 12 cup muffin tin with 10 muffin liners and spray the liners with nonstick cooking spray to prevent sticking.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

In a separate large bowl, whisk together the greek yogurt, maple syrup, olive oil, eggs, and vanilla extract until smooth and well combined. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until well combined.

Gently fold the chocolate chips into batter with a wooden spoon until incorporated.

Divide batter evenly into the prepared muffin liners, filling all the way to the top. If desired, sprinkle the top of each muffin with a few extra chocolate chips and about a ½ teaspoon of sugar. Bake at 425 degrees F for 7 minutes, then reduce the heat in the oven to 350 degrees and bake for 8 to 13 minutes more or until the toothpick comes out clean or with just a few crumbs attached. Makes 10 big muffins!