In a large mixing bowl, whisk together the oats, coconut flour, sugar, baking soda, and salt. Then stir in the yogurt, eggs, and vanilla extract. Last, stir in the cocoa nibs.
Spoon the mixture into a lined standard size muffin pan. Top each with chopped chocolate and a little sea salt.
Bake at 350°F for 12-14 minutes, until a toothpick inserted in the center comes out clean.
Notes
If you want to make these dairy-free, you can swap the Greek yogurt for a dairy-free yogurt.