Pre-heat oven to 375°F

Spray a muffin tin with cooking spray or line with paper liners.

In a medium sized bowl, add all the ingredients, except the chocolate chips.

Stir until well combined.

Then gently stir in the chocolate chips.

Fill each muffin cavity about ¾ full with the mixture.

Bake for 12-14 minutes or until the tops are set and a toothpick inserted into the center comes out clean.

Allow muffins to cool for 5-10 minutes.

Remove from muffin tin and let cool completely on a wire rack.

Store in an airtight container in the refrigerator. I always like to warm them for a few seconds in the microwave before eating. (It's my thing.) These muffins freeze great as well.

Note: If muffins stick to tins, use a butter knife and run it along the sides of each muffin to help remove them easier.