Averie Cooks

0 Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.
1 To the canister of a high-speed blender, add the oats,  and blend on high speed until fine and powdery, about 15 seconds.
2 Add all remaining ingredients except the chocolate chips and blend on high speed until smooth and incorporated, about 1 minute.
3 Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
4 Using a tablespoon or small cookie scoop, turn batter out into the muffin cavities, filling each to a solid 3/4 full.
5 Evenly sprinkle the top of each with a generous pinch of chocolate chips (about 8 to 10 chips each).
6 Bake for 8 to 11 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.  Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.