Preheat the oven to 350. Use cooking spray to grease a 12 count muffin pan.

Add rolled oats to a high speed blender such as a Vitamix, place the lid on, and pulse on high until the oats have been processed into a powder (20-30 seconds). It’s okay if it looks a little clumpy.

Pour the freshly made oat flour from the blender bowl into a medium mixing bowl. Add the natural cocoa powder, baking soda, salt, and instant espresso powder to the oat flour and whisk it together. Set aside for now.

To the now empty blender, add the wet ingredients: bananas, egg, spinach, vanilla, coconut oil, maple syrup, and milk. Blend these ingredients together on high until completely smooth and mixed together. The mixture will be very green!

On top of the green smoothie mixture in the blender, add the oat flour mixture. Blend again until smooth and no dry pockets remain. Scrape down the sides if necessary. Add the chocolate chips and use a rubber spatula or scraper tool to mix.

Pour the batter into a greased 12-count muffin tin. Top with additional chocolate chips if desired! Bake in a preheated 350F degree oven for 25 minutes, or until a toothpick inserted comes out clean.

These muffins will last up to 5 days kept in a sealed container at room temperature. They will last up to 3 months in a sealed container in the freezer.