Step 1: Preheat the oven to 350°F (175°C) for even baking.
Step 2: Prepare the muffin tin by lining with parchment paper or greasing it.
Step 3: In a large mixing bowl, combine oats, cocoa powder, cinnamon, coffee powder, baking powder, and sea salt. Whisk until blended.
Step 4: In another bowl, beat the eggs and mix in oat milk, Greek yogurt, avocado oil, maple syrup, and vanilla extract until smooth.
Step 5: Pour the wet mixture into the dry ingredients and stir gently until just combined.
Step 6: Fold in the chocolate chips, reserving a few for topping.
Step 7: Spoon the batter into the muffin tin, filling each cup about 2/3 full.
Step 8: Bake for 18-20 minutes, or until a toothpick comes out clean.
Step 9: Cool the muffins in the tin for 5 minutes, then transfer to a wire rack.
