Preheat the oven to 190 degrees C and grease a muffin tray. You can use liners if you like, but I didn't for these muffins, just sprayed the pan with Bake-Easy.

Place the flour, oats, cocoa, sugar, bicarb, baking powder and chocolate chips into a medium sized bowl and stir until combined.

Place the yoghurt, coffee, melted butter, eggs and vanilla into a jug and whisk together with a fork until combined.

Pour the wet ingredients to the dry and stir until just combined, don't over mix.

Split the batter between the muffin holes, about 3/4 full then place in the oven for 10-12 minutes, until golden brown and an inserted skewer comes out clean.

Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. If you're using liners, remove from the muffin tin immediately to stop the liners peeling away from the muffin.

Muffins will keep in an airtight container, at room temperature for up to 4 days.