Preheat oven to 375 degrees F. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside.
In a large bowl whisk together flour, oats, sugar, baking powder, baking soda, salt, and cocoa powder.
In a medium bowl whisk together the egg, canola oil, honey and vanilla. Add skim milk and stir until combined.
Slowly pour wet ingredients into dry ingredients and stir until combined. Fold in chocolate chips. Don’t overmix. It’s okay if a few lumps remain.
Divide batter evenly between prepared 9 muffin cups and place in the oven. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in muffin pan until they’re safe to handle, about 10 minutes. Transfer to a wire rack to cool completely and enjoy!