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Preheat the oven to 350° Fahrenheit. Line or grease a muffin tin; set aside.
Place the oats in a high-powered blender, and grind until a flour-like texture is formed. Around 30 – 45 seconds.
In a large bowl, whisk together the ground oats or oat flour, protein powder, baking powder, baking soda, and salt making sure to remove any flour clumps.
In a separate large bowl, mix together the nut butter and maple syrup or honey until creamy. Set aside. *Note – This bowl will be used to combine all of the ingredients.
In a large liquid measuring cup, whisk together the milk, egg, and vanilla.
Working in batches (as seen in the video below), combine ⅓ of the dry batter and ⅓ of the milk batter into the bowl of nut butter/syrup.
Mix and repeat until all of the batters are combined and a cake-like texture is formed. Fold in the chocolate chips.
Spoon the batter into the lined muffin pans, filling ⅔ of the way full. Place the muffin tin in the oven for 18-22 minutes or until the center comes out clean with a toothpick.
Place the muffins on a cooling rack for 10 minutes before serving.
Store in the fridge for up to 1-2 weeks or in the freezer for 4 months.