Preheat the oven to 175 degrees C (350 degrees F).
Line a muffin tray with muffin paper cases, or if you prefer not to use muffin paper cases then lightly grease the muffin tray with olive oil and set aside.
In a large bowl beat the eggs with a hand mixer. Add the sugar and continue mixing until dissolved. Then mix in the olive oil and the almond milk.
Next add in the plain and the whole-wheat flours, the cocoa, the vanilla extract, the baking powder and the salt. And mix it well until just combined.
Keep the batter in the fridge for about 10 minutes.
Remove from the fridge and give a final mix before filling the muffin cases with the muffin batter ¾ full. Add over their top the chocolate chips.
Bake in the middle of the oven for 15-16 min at 175 degrees C (350 degrees F).
Remove from the oven and leave to cool.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/chocolate-and-almond-milk-muffins/