Preheat oven to 350°F (175°C) and grease a standard 12-cup muffin tin with non-stick spray.

Place the rolled oats into a high-speed blender and process until a fine flour consistency is achieved.

In a large mixing bowl, whisk the eggs, Greek yogurt, and maple syrup until smooth.

Add the processed oat flour, baking powder, baking soda, vanilla extract, and salt to the wet ingredients and stir until fully incorporated.

Gently fold the dark chocolate chips into the batter.

Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.

Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool the muffins in the tin for 5 minutes before transferring them to a wire rack to cool completely.