Chocolate Dipped Peanut Butter Yogurt Muffins

For the muffins: Blend the runny salted peanut butter, Kite Hill vanilla Greek yogurt, maple syrup, eggs, and a dash of vanilla in a food processor until smooth. Then add the oat flour, coconut flour, sea salt, and baking powder. The batter will be thick, so while it's blending, add three tablespoons of nut milk until it reaches a runny consistency. Divide the batter into a greased muffin pan and bake at 350°F (175°C) for about 20-25 minutes, or until browned and crinkle tops form. 

For the chocolate coating: Melt 1/3 cup chocolate chips and 2 tablespoons liquid coconut oil together in the microwave for about a minute. Drizzle this chocolate mixture onto the cooled muffins. Add crushed nuts and an extra sprinkle of sea salt. Let the muffins set in the fridge until the chocolate coating is solid.