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Preheat the oven to 400 F. Line your muffin tin with liners and then lightly spray. Set aside.
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Place the oats into a bowl and pour the milk and vanilla over them. Stir and then leave them to soak while continue prepping the rest of the recipe.
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Whisk together the flour, baking powder, salt and sugar. Whisk in the grated/processed chocolate.
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Stir the egg and melted butter into the oat mixture. Fold that mixture into the dry mixture gently, just enough to combine.
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Spoon the batter into the prepared muffin tin, filling the muffin cups nearly full. If you have extra batter, prepare a second tin or place in the refrigerator to bake when the first batch is done and the pan has cooled a bit. Sprinkle the tops of the muffins with coarse sugar.
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Bake for 18-20 minutes, until risen and golden brown. Cool in the pan for 5-10 minutes, and then turn out onto a cooling rack.