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Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
Combine oats and milk in a large bowl; let sit for 20 minutes. Add milk, ¼ cup peanut butter, brown sugar, applesauce, eggs, baking powder, vanilla and salt; stir to combine. Fill each muffin cup with a heaping 2 tablespoons of batter, then divide the remaining ¼ cup peanut butter and chocolate chips among the muffin cups, about 1 teaspoon each. Cover with the remaining batter, about 2 tablespoons each. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature. Additional reporting by Carrie Myers and Jan Valdez