Preheat oven to 375°F and line a 24-cup mini muffin pan with mini muffin liners.

In a medium-sized bowl, mix flour, baking powder, baking soda, and salt.

In another bowl, mix yogurt, maple syrup, eggs, butter, and vanilla.

Gently stir the wet ingredients into the dry ingredients.

Fold in the chocolate chips.

Fill each muffin cup with about 1½ tablespoons of batter, nearly to the top.

Bake in preheated oven for 10–12 minutes, or until the edges are lightly golden and a tester comes out clean.

Let the muffins cool in the pan for 2 minutes, then transfer the muffins to a wire rack to cool completely.