In a small bowl, combine the oats, yogurt, and milk. Set aside.
1 cup old fashioned oats, ¾ cup plain yogurt, ¼ cup milk
Preheat oven to 400°F. Line 2 12-count muffin tins with paper liners or spray with nonstick spray. Set aside.
In a large bowl, beat together the oil, sugar, syrup, and egg with a whisk. Stir in the oat mixture.
⅓ cup coconut oil, ½ cup brown sugar, 2 tablespoons maple syrup, 1 large egg
Stir in the flour, cocoa powder, baking powder, baking soda, and salt. Mix until well combined, but do not over mix. Finally, fold in chocolate chips.
1 cup all-purpose flour, ¼ cup cacao or cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, ½ cup chocolate chips
Spoon into muffin cups, filling about ¾ full. Bake for 15-18 minutes. Set on a wire rack to cool completely before storing.