Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the Greek yogurt, eggs, and honey until smooth.

In a separate bowl, stir together the oat flour, protein powder, baking soda, and salt until no lumps remain.

Fold the dry ingredients into the wet mixture just until combined, then stir in the chocolate chips. If the batter is too thick, add 1 to 2 tablespoons milk.

Divide the batter evenly among the muffin cups and press a few extra chocolate chips onto the tops.

Bake for 18 to 20 minutes, until the tops spring back and a toothpick inserted in the center comes out with moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack.