Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large mixing bowl, combine the rolled oats, all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the almond milk (or your choice of milk), vegetable oil, and eggs if using.

Pour the wet ingredients into the bowl of dry ingredients, gently stirring until just combined.

Gently fold in the chocolate chips with a spatula until evenly distributed.

Fill each muffin cup about two-thirds full with the batter.

Place the muffin tin in the preheated oven and bake for 18-20 minutes.

Once baked, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.