Tender and sweet, these chocolate oatmeal muffins are the perfect special breakfast or after school snack.
In a small bowl, stir together the oats and milk and let sit for 20 minutes.
Heat oven to 400F degrees. Grease 16 muffin tins or line with cupcake liners.
In a large bowl, beat butter or coconut oil, sugar, and egg until fluffy. Stir together the flour, cocoa, baking powder, salt, and baking soda. Alternately add the dry mixture and oat mixture to combine with the butter mixture. Fold the chocolate chips into the batter.
Fill prepared cups 2/3 cups full with batter. Bake for 16 to 18 minutes or until wooden toothpick inserted in center come out clean.