Preheat oven to 360º F/ 180º C. Line a large muffin tin with paper cases. If not using cases just grease the cups.

In a medium bowl combine flour, baking powder and salt. Whisk and set aside.

In a large mixing bowl whisk oil, melted butter and coconut sugar until combined. Add the eggs and vanilla. Whisk very well, until smooth.

In a small bowl combine the yogurt with the baking soda and stir. Add them to the sugar mixture and whisk again to combine.

Gradually add the dry ingredients mixing gently with a rubber spatula, until absorbed.

At the end fold the chocolate chips into the batter.

Use an ice cream scoop to fill the muffin cases ¾ full. Optionally sprinkle some more chocolate chips on top of each muffin (I didn't do it, hence why the chips are not so visible on the photos).

Bake for 20 minutes or until the tops start becoming golden and a toothpick inserted in a central muffin comes out clean (or covered by chocolate but not with batter).

Let the muffins cool for 2-3 minutes and then transfer them to a wire rack to cool completely.