Preheat oven to 400°. Place 6 muffin liners in a muffin pan. In a mixing bowl, add flour, baking soda, baking powder and salt. Mix them to combine.
⅔ cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ⅛ teaspoon salt
In a second mixing bowl, add all wet ingredients. Using a whisk, mix all wet ingredients well for about 1-2 minutes until one consistency.
¼ cup Greek yogurt, 3 Tablespoons agave nectar, 1 egg, 2 Tablespoons olive oil, 3 Tablespoons milk, ½ teaspoon vanilla extract
Pour wet ingredients into dry. Using a spatula, mix until just combined. Fold in ¼ cup of chocolate chips.
¼ cup chocolate chips
Using a spoon, fill three muffins cups with about 1.5 Tablespoons of batter in each. They should be little bit than half full.
Add cocoa powder to the remaining batter. Mix with the spatula to incorporate.
1 teaspoon cocoa powder
Fill the rest 3 muffin cups with chocolate batter. Distribute the remaining chocolate chips over the muffins top, pressing them gently into batter.
20 ea extra chocolate chips for the tops
Bake for 15-17 minutes or until toothpick inserted in the center of the muffin comes out clean. Cool down for 5 minutes before transferring the muffins to the cooling rack or plate. Enjoy!