Preheat oven to 180°C/Gas 4 and prepare your muffin tray.
Prepare your chia egg and set aside for a few minutes to thicken.
Mix together oats, baking powder and cinnamon in a bowl.
Add the chia egg, yoghurt, soy milk, lemon juice and agave nectar. Mix, until just combined, to form a thick batter.
Add the cacao nibs and divide the mixture between 6 muffin cases.
Bake for 15-17 minutes until golden brown.
Allow to cool completely before adding the chocolate topping if desired.