Preheat the oven to 350F. Line two muffin tins with 14-15 muffin liners (I use re-usable silicone baking cups and set aside.
In a food processor or blender (I used my Blendtec, process the oats until they’re a mostly fine powder. A few small pieces is fine. Transfer the oats to a large bowl, or to the bowl of a stand mixer.
When the oven is completely preheated, add the remaining ingredients – except the chocolate chips – to the ground oats. Stir by hand, or turn the mixer on low, until everything is incorporated together. Do not overmix.
Fold in the chocolate chips, taking care not to overmix.
Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 15-18 minutes, or until the tops just turn golden brown.
Sprinkle salt on top of the muffins, if desired.
** If your peanut butter has added salt, taste before adding any additional salt to the batter.