Preheat the oven to 425 degrees.
Mix oat flour, baking soda, baking powder, salt, cocoa and coffee grounds in one large bowl. Mix all wet ingredients except strawberry jam, in a separate large bowl.
Slowly add the dry to the wet ingredients, careful not to over mix. Stir in 1/2 cup of chocolate chips. Grease a muffins pan, and fill each cup 3/4 of the way up. Top each muffin with a few extra chocolate chips.
Bake for 5 minutes, reduce heat to 375 degrees and bake for an additional 10 minutes. Check with a toothpick. If it comes out clean, the muffins are done baking.
Let the muffins cool for 5 minutes in the pan and then carefully move them to a wire rack. While they're still warm, lightly press the M&M's® Strawberry into the top of the muffins. (If you put them in before baking they will sink and dissolve into the muffins.)
Once fully cooled, use an apple corer and push halfway down into the muffin, twist and pull it out. Repeat on all 12 muffins.
Fill a ziploc baggie with strawberry spread and pipe into each muffin.