Preheat the oven to 400F and prepare 2 muffin trays with liners.
In a large blender, add ALL of the ingredients except the dark chocolate chips. Pulse a few times and then blend for 30 – 40 seconds on medium-high speed. The batter should have some small oat pieces while also being thick + smooth. Transfer to a large bowl.
Fold in the dark chocolate chips.
Scoop the batter evenly into 16 – 18 prepared muffins liners.
Sprinkle a few extra dark chocolate chips on top of each muffin.
Bake for 12 minutes, until golden on top and a toothpick come out clean.
Remove from the pans immediately and onto a wire rack to cool.
Serve on its own, with butter, or however else you’d like!
They are absolutely delicious!!
Notes
To make vegan, use Bob’s Red Mill 1:1 egg replacement, and add 1 tsp extra of baking powder! For an extra delicious punch, add 1tsp of cinnamon or even other spices!Use any other nut/seed butter of your choice! Almond or sunflower seed butter would be delicious!Don’t be afraid to add some raisins/dried fruits, nuts, seeds, chopped chocolate, or anything your wish to your muffins. Make sure to stir these types of ingredients in after blending. Store muffins at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.