Preheat oven to 350 degrees.
Grab a 12 cup muffin tin and spray or grease each cup.
In a high powered blender, add eggs, brown sugar, molasses, Greek yogurt, almond butter, milk, oats, baking powder & soda, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
Blend. It. Up.
If you're adding chocolate chips, mix them in here by hand but save a few for the top of the muffins.
Pour evenly into muffins tins.
Bake for 18 - 22 minutes. Watch for muffins to start to pull away from the edge of the pan and brown on the side. Or, when a toothpick comes out of the center clean. Remove from oven. Remove from pan and allow to cool on a rack. Watch them - they get dry is you overbake them.
Enjoy warm! Store on the counter for 2 - 3 days, in the refrigerator for a week, or freeze for up to 3 months. Warm in the microwave for a couple seconds before you enjoy!