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– Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.
– Combine the oats, brown sugar, cocoa powder, espresso powder, baking powder and salt in a large bowl and stir until thoroughly mixed.
– In a separate bowl, whisk together the egg white, egg, almond milk, and applesauce until smooth. Add the wet ingredients to the dry ingredients and stir until blended together. Add in the chocolate chips and stir to combine.
– Spoon the oatmeal mixture evenly amongst the prepared muffin cups. Bake uncovered for 20-22 minutes or until the oatmeal is lightly browned and a toothpick inserted into the middle comes out clean. I recommend allowing the singles to cool for 10 minutes before removing them from the muffin tin.
