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1. Preheat oven to 325 F. Line a mini muffin tin with paper liners. Recipe makes 36 mini muffins.
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2. In a small bowl, combine the oats, milk, and yogurt. Set aside to let the oats soak while you assemble the remaining ingredients; about 5-10 minutes.
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3. Combine the flour, baking powder, baking soda, salt, espresso powder and cocoa powder in a large bowl. Mix thoroughly with a whisk until well-combined. Set aside.
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4. In a separate bowl, combine the applesauce, oil, egg whites, and sugar with a whisk until incorporated.
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5. Add the wet ingredients and the oat mixture to the dry ingredients. Stir with a rubber spatula until just combined. Do not over-mix. Fold in 1/2 cup of the chocolate chips.
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6. With a cookie dough scoop, fill the muffin tin with the batter and dot the tops of batter with 2-3 mini chips from the remaining chocolate chips.
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7. Bake for 12 minutes. At this point the muffins may look slightly underdone but remove pan from oven anyway. Place muffin tin on a wire rack and let them cool for 10 minutes before removing muffins from pan to cool completely on the wire rack.
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8. Store in an airtight container in the refrigerator for up to 1 week. Reheat for 12-15 seconds in the microwave, if desired. Serve with a glass of milk for dunking or with some Greek yogurt for breakfast!
