Divide the batter equally among the 10 to 12 muffin tins. (Nutrition information was calculated for 10 muffins)
* Use plant-based protein powder for the vegan version. When doing so, reduce the amount of protein powder to 1/2 cup and the total amount of rolled oats to 1 1/2 cup. You will then process 1/2 cup rolled oats instead of 1 cup. This step is crucial as plant-based protein powder absorbs much more moisture than whey. Please note that very type of protein powder will behave differently. Your muffin batter should have the consistency of a pudding, so if you feel it is too dry, don't hesitate to adjust it using some almond milk until desired consistency.
* Use chocolate chips according to your personal diet.