Pre-heat the oven to 180ºC/350ºF and line a muffin pan with muffin cases.
Combine all the ingredients (except for the chocolate chips) in the jug of a powerful blender, starting with the liquids to ensure easier blending.
Blend until smooth. For a smoother result, first blend/process the oats to a flour before blending with the remaining ingredients.
Stir the chocolate chips into the batter then transfer to muffin cases.
Place the muffin trays into the oven and bake for 15-20 minutes or until a skewer inserted comes out clean. Because the sugar content is so low, the muffins won't brown much so I gave them a quick blast under the pre-heated grill/top element until they were golden brown but this is optional.
Remove the muffins from the oven and allow to cool completely before serving.
COOKS NOTE: These muffins will last for 3-5 days if kept in an airtight container at room temperature.