Preheat the oven to 350 degrees.
Line a muffin tin (or two) with muffin liners.
Sift the flour, baking soda, salt, cinnamon, nutmeg and ginger into a large bowl.
In a medium sized bowl, whisk together the eggs, yogurt, maple syrup, vanilla, coconut oil and grated carrots. ** If you use coconut oil, be sure that the eggs are room temperature, or they will cause the coconut oil to solidify due to dropping the temperature of the oil.
Pour the wet ingredients into the dry ingredients and mix just until combined.
Fold in the chocolate chips.
Scoop the batter into the prepared muffin tins.
Bake for 18-20 minutes.
Allow to cool before serving.