In large bowl beat eggs with an electric hand mixer. Add 1 cup white sugar and beat for a minute or two until completely combined. Pour in the oil, with beaters running, and then add vanilla. In a separate bowl, stir together flour, salt and baking soda.

Using a wooden spoon, mix flour mixture into wet mixture, a little at a time, alternating with the Greek yogurt.

Add the raspberries and chocolate chips and carefully fold in to the batter with the wooden spoon just until combined. Divide the batter between the prepared muffin cups.

Bake in preheated oven for 18 to 20 minutes, or until golden brown. Remove from oven and allow muffins to cool for about 10 or 15 minutes and then carefully remove from tin to cool completely. Store leftovers in an airtight container.