Chocolate Chip Muffins

Preheat the oven to 375 degrees Fahrenheit. Line the muffin cups with liners or grease them with butter, coconut oil or cooking spray.

In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together.

In a medium mixing bowl, combine the oil and honey and beat them together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies upon contact with the cold ingredients, gently warm the mixture in the microwave in 30-second bursts.)

Pour the wet ingredients into the dry and mix with a big spoon until mostly combined (you should still see a few streaks of flour and lumps).

In a small bowl, stir the chocolate chips and cinnamon together (this prevents the chips from sinking to the bottom). Gently fold them into the batter (do not overmix, or your muffins will be tough).

Divide the batter evenly between the 12 muffin cups (they will be pretty full, which is fine). Sprinkle the tops of the muffins with turbinado sugar, if using. Bake the muffins for 16 to 18 minutes, or until they are golden on top and a toothpick inserted into a muffin comes out clean, with no crumbs (streaks of chocolate are ok).

Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.