Preheat the oven to 350F. Line a 12 cavity muffin pan with muffin papers, or grease and flour with non-stick cooking spray. (Use gluten-free flour to ensure muffins are truly gluten friendly).

In a large blender, pulse the oats for about 15-30 seconds until ground into a fine powder. Turn off the blender and add the remaining ingredients. Blend until smooth and no lumps remain. If using add-ins such as chocolate chips, turn off the blender and stir in the chocolate chips.

Spoon batter into the prepared pan using about ¼ to ⅓ cups batter per muffin cavity. Bake in the oven for 15-17 minutes until an inserted toothpick comes out clean. Allow to cool in the pan for 10 minutes, then remove and continue cooling on a wire wrack.

While the muffins are cooling melt the chocolate chips and oil in a small microwave safe bowl for 20 second intervals until melted or over a double boiler. Drizzle the chocolate glaze over the muffin tops either using a spoon or piping bag.