Preheat your oven to 350°F and prepare a muffin tin by greasing it or lining it with muffin liners.

In a large bowl, whisk together all dry ingredients: oat flour, cocoa powder, baking soda, baking powder, and salt.

In a high-speed blender or food processor, combine the wet ingredients: grated zucchini, spinach, chickpeas, maple syrup, eggs, olive oil, and Greek yogurt. Blend until the spinach is fully incorporated and the mixture is smooth.

Pour the blended wet mixture into the bowl with the dry ingredients. Stir gently until fully combined, being careful not to overmix.

Fold in the chocolate chips before scooping the batter evenly into your prepared muffin tin. Top with extra chocolate chips and a pinch of sea salt, if desired.

Bake for 20-24 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Start checking at the 20-minute mark to prevent overbaking.

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