Line a 12-muffin pan with cupcake liners.

Add peanut butter and maple syrup to a bowl. Microwave for 20s, give it a stir and then microwave for another 20-30s. Stir well to combine.

Now, slowly add oat flour into the bowl while stirring. Stir until all oat flour is inside the bowl and forms thick dough. If you're noticing that it's a little too crumbly, just add more peanut butter.

Scoop the peanut butter oat mixture into the muffin pan, divide evenly, and press them down.

In a small bowl, add dark chocolate chips and coconut oil. Microwave in 20s increments and mix throughout until the chocolate has melted. Should take 1-2 minutes.

Now pour the chocolate over each muffin hole, dividing evenly amongst the muffin pan and smooth the tops.

Sprinkle just a tiny bit of sea salt flakes over the chocolate.

Place in the fridge for 2-3 hours until the oat cups harden.

Gently remove from the muffin pan and store in an airtight container inside the fridge or eat immediately.