Java Chip n’ Oats Mini Muffins

1. Preheat oven to 325 F. Line a mini muffin tin with paper liners. Recipe makes 36 mini muffins.
2. In a small bowl, combine the oats, milk, and yogurt. Set aside to let the oats soak while you assemble the remaining ingredients; about 5-10 minutes.
3. Combine the flour, baking powder, baking soda, salt, espresso powder and cocoa powder in a large bowl. Mix thoroughly with a whisk until well-combined. Set aside.
4. In a separate bowl, combine the applesauce, oil, egg whites, and sugar with a whisk until incorporated.
5. Add the wet ingredients and the oat mixture to the dry ingredients. Stir with a rubber spatula until just combined. Do not over-mix. Fold in 1/2 cup of the chocolate chips.
6. With a cookie dough scoop, fill the muffin tin with the batter and dot the tops of batter with 2-3 mini chips from the remaining chocolate chips.
7. Bake for 12 minutes. At this point the muffins may look slightly underdone but remove pan from oven anyway. Place muffin tin on a wire rack and let them cool for 10 minutes before removing muffins from pan to cool completely on the wire rack.
8. Store in an airtight container in the refrigerator for up to 1 week. Reheat for 12-15 seconds in the microwave, if desired. Serve with a glass of milk for dunking or with some Greek yogurt for breakfast!