CHOCOLATE PUMPKIN MUFFINS

Preheat the oven to 375F and dress your muffin pan with cupcake liners. You could also skip the liners and grease with non-stick coconut oil spray. Throw the (dry) rolled oats into your blender and blend in the smoothie setting or on “High” until pulverized. They will resemble chalk powder or standard flour. Add ALL the rest of the ingredients (except for the chocolate chips, those go in last). Blend for about 10 seconds or until well combined. Fold in the chocolate chips using a spatula. Pour the batter into the muffin pan. Sprinkle some additional chocolate chips on top. Bake for about 15-17 mins. Enjoy with cold, creamy almond milk, a cup of coffee or a delicious chai latte!