Preheat your oven to 350°F and grease a standard 12-cup muffin pan with cooking spray or butter. While the oven heats, whisk together the flour, collagen, baking powder, baking soda, salt, and cinnamon in a medium bowl. This allows the leavening agents to distribute evenly throughout the flour, which helps the muffins rise uniformly and prevents dense spots.

In a large bowl, whisk together the room temperature eggs, melted coconut oil, Greek yogurt, maple syrup, and vanilla until smooth and well combined. I like to use Fage yogurt because it's thick and creamy, which keeps the muffins moist without making them dense. The room temperature eggs emulsify better with the oil and yogurt, creating a more cohesive batter that bakes evenly.

Pour the wet ingredient mixture into the bowl with the dry ingredients and gently fold together with a spatula until just combined. Stop mixing as soon as you don't see dry flour streaks—overmixing develops gluten and creates tough, rubbery muffins instead of tender ones.

Fold 3/4 cup of the chocolate chips into the batter using gentle strokes with your spatula. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the remaining chocolate chips on top of each muffin—I use Enjoy Life mini chips because they stay distributed throughout the muffin rather than sinking to the bottom. This distributes the chocolate flavor more evenly in each bite.

Bake for 18–22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Let the muffins cool in the pan for 5 minutes to set up, then gently transfer them to a wire rack to cool completely. This brief rest in the pan allows the structure to firm up without overcooking the outsides.