Preheat oven to 375 degrees F and lightly spray non-stick 18 muffin tin with cooking spray or line cups with parchment papers.
In a medium bowl add together protein powder, ground oats, baking powder, baking soda, cinnamon, 1/2 cup of the chocolate chips stir to combine.
Pour dry ingredients into wet and stir to blend together evenly.
Fill the cups about 2/3 of the way, sprinkle remaining chocolate chips over each muffin (I may have added a few more chips)
Bake for 18 minutes, or until center is set.
Can be stored in an airtight container and refrigerated for up to 7 days.