Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with muffin papers.

Transfer the oats to a high-powered blender and blend on low speed until a flour forms, about 20-30 seconds.

Add the cocoa powder, ground cinnamon, instant coffee powder, baking powder, and sea salt (remaining dry ingredients) to the blender with the oat flour and blend until all of the dry ingredients are combined.

In a mixing bowl, whisk together the eggs, applesauce, Greek yogurt, avocado oil, pure maple syrup, and vanilla extract until the wet ingredients are well combined.

Transfer the flour mixture to the bowl with the wet mixture and mix until a smooth batter forms.

Add the chocolate chips into the muffin batter and mix well.

Bake on the center rack of the preheated oven for 20-23 minutes, or until the muffins are fully baked. Insert a digital thermometer into the center of a muffin to test its internal temperature. Muffins are cooked through when they reach and internal temperature of 190 degrees F. The ideal temperature for baked goods for the best results is between 190 and 205 degrees F. This tip ensures you end up with moist muffins that are perfectly cooked and prevents dry muffins. Remove the muffins from the oven and transfer the muffin tin to a wire rack. I use my stove top which has large grates for plenty of air flow.

Allow the muffins to cool completely before attempting to peel off the muffin liners to eat. If you try peeling off the paper liners while the muffins are still warm, you will loose much of the muffin to the paper.