Preheat oven to 350 degrees F. Line a baking sheet with parchment muffins liners and spray with coconut oil spray.
In a large bowl, whisk together greek yogurt, eggs, maple sugar, and vanilla extract until completely combined. Then sift together cassava flour, collagen peptides, tapioca flour, baking powder, salt and cinnamon. Once sifted, add to the large bowl with the greek yogurt mixture. Use a spatula to mix until completely and smooth then fold in chocolate chips.
Use an ice cream scoop to scoop the batter into 11-12 greased muffin liners. Then place in the oven to bake for 20-23 minutes, until a toothpick comes out cleans.
Eat up! If you do not eat these all in one day (well, hats off to you), I recommend reheating these before eating to make sure they are just as delicious as the day you made them!
*I used Kite Hill Almond Milk Greek Yogurt, but you could also use a cashew milk or coconut milk yogurt!