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In a bowl, beat the eggs with the seed oil and milk.
Add the sugar, flour, and baking powder, and mix to combine all the ingredients into a smooth batter.
Tip to prevent the chocolate chips from sinking to the bottom: coat them well with flour. They won't sink if the batter isn't too liquid.
Now you can add them to the batter, mixing everything together.
Pour the batter into the muffin cups and add more chocolate chips on top.
Bake at 180°C for 20 minutes. We recommend doing the toothpick test before taking them out of the oven.