Preheat your oven to 375 and grease a mini muffin pan with olive oil spray. Set aside.

In a small bowl, combine the flour, baking powder, baking soda and salt. Mixed until combined and then set aside.

In a big bowl, throw in the Greek yogurt, butter, honey, egg and vanilla extract. Whisk until combined.

Dump the dry ingredients into the wet and mix until combined.

Using a rubber spatula, fold in the mini chocolate chips until evenly distributed.

Using a 1 tablespoon cookie scoop or spoon, scoop the batter into the mini muffin pan until each cup is evenly filled.

Bake at 375 for 15 minutes. Let cool for 19 minutes and then pop the muffins out of the muffin pan.

You can store in an airtight container for up to 3 days or freeze for up to 3 months. Enjoy!:)