Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners.
Add the oil and chocolate chips to a heat-safe bowl. Warm in the microwave for 1 minute. Remove from microwave and stir together until the chocolate and oil are blended together.
Add the chocolate-oil mixture to a food processor with the rest of the ingredients except the flour. Blend well.
Pulse in the flour.
Divide the batter among the muffin cups, using a heaping tablespoon in each. Flatten a bit with a spoon and add sprinkles if desired.
Bake for 10-12 minutes or until firm to the touch. Let cool fully before serving.
These are not crazy sweet, so stir in an extra 1/4 cup chocolate chips before baking if desired. (We don't typically do that and my kids like them just fine, but just to manage you own expectations about the sweetness level.)
I like to store these in the fridge and we prefer to eat them cold.
Store in an airtight container or bag in the fridge for up to 5 days.
You can freeze in a freezer bag for up to 3 months. Let cool fully first and to thaw, place into the fridge overnight or thaw at room temperature.
Sprinkles are optional but recommended.
Gluten-free: Use cup for cup gluten-free flour.
To make without flour, you can grind rolled oats in a food processor or blender until it resembles a coarse meal.
The batter is fairly thick, so press it down a little when you portion out the batter into the muffin tin.