Preheat the oven to 325 degrees.
Add wet ingredients to a blender or food processor and blend well.
Add dry ingredients and blend on low until just mixed (you may need to use a spatula to gently mix in the top layer first).
Stir in chocolate chips.
Pour batter among 12 greased muffin cups.
Sprinkle extras oats on top.
Bake for about 20-25 minutes, until a toothpick comes out clean.
Allow to cool completely before removing from the tin, using a knife to loosen edges if necessary.
Store covered on your countertop for a day, in the fridge for a few days or in the freezer (just pop in the microwave when you’re hungry!) for a month in a ziplock bag.