Whisk the milk and vinegar and set aside (let curdle for ~10 mins).
In a mixing bowl, add oat flour*, salt, baking soda, baking powder, and sugar. Mix until combined.
Add the canola oil and vanilla to the milk mixture (once it has curdled) and whisk together.
Add the wet mixture to the dry and mix until combined.
Fold in 3/4 cup of the chocolate chips. Set the batter aside for about 15 minutes.
In the meantime, preheat the oven to 350°F. Line two mini muffin pans with muffin liners.**
Pour equal sized portion into a lined mini muffin pan (I filled these up almost all the way). This should fill about 2 pans. Using the remaining chocolate chips, top each muffin with extra chips.
Bake for 12-14 minutes, until a toothpick comes out clean. Let the muffins firm up a bit before eating. The longer they sit, the firmer they’ll become.