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Preheat oven to 350 degrees F.
In a large bowl combine oats, oat flour, baking powder and salt. Give it a good stir.
Add in coconut oil, eggs, maple syrup, vanilla and almond milk. Mix it all together.
Stir in chocolate chips.
Grease a muffin tin with coconut oil or use paper or silicone muffin liners.
Divide batter evenly into 12 muffin tins.
Make for 20 minutes or until oatmeal has hardened on top. Give or take a minute or two depending on your oven.
Allow to cool for 20 minutes before removing from muffin tin to cool completely on a wire rack.
Store in an airtight container in the fridge for up to 1 week or freeze individually for up to 3 months.