12 Oreos crushed (about 1 cup)(I used gluten free Oreos)
Preheat oven to 350F.
In a large bowl, whisk the wet ingredients: melted butter, agave nectar, eggs, milk, and vanilla extract. Mix until well combined.
Add the dry ingredients to the bowl: oat flour, coconut sugar, cocoa powder, baking powder, and salt.
Mix again until the batter is combined, nice and chocolatey.
Crush the Oreos into small pieces, either by hand or in a food processor. I like to add the cookies to a gallon plastic baggie and smash them with my fist.
Add most of the crushed Oreos to the muffin batter along with the chocolate chips and gently fold them in.
Line the muffin tin with parchment paper liners. Using a spoon or scoop, fill each muffin cup about 3/4 of the way full with batter. Sprinkle a few more pieces of crushed Oreos on top of each muffin.
Bake the muffins for around 15-20 minutes or until a toothpick inserted in the center comes out clean. Be careful not to over bake, as this can dry out the muffins. 15 minutes is the sweet spot for my oven.
Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.
Once the muffins are cool, you can enjoy them immediately or store them in an airtight container at room temperature for a few days.