Place oats and milk in a small bowl to soak for 20 minutes. Meanwhile, prepare the rest of the ingredients.
Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick cooking spray and set aside.
In a large bowl, mix together wet ingredients. Whisk together melted coconut oil, almond butter, vanilla extract, eggs, honey, and almond extract. After 20 minutes of soaking, add the oats and milk mixture and stir to combine.
In a medium bowl, mix together the dry ingredients. Combine all-purpose flour, whole wheat flour, baking powder, salt, cinnamon, and flaxseed meal.
Add the dry ingredients to the wet ingredients and mix to combine.
Fold in the shredded coconut and chocolate chips.
Divide the batter in between the 12 muffin cups in the prepared muffin tin. They will be pretty full but will bake up well! Sprinkle the tops with any extra chocolate chips if you want.
Bake at 350 for 22-25 minutes until a toothpick inserted into the center comes out clean.
Let cool for about 15 minutes in the muffin tin before transferring to a wire rack to cool completely.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/almond-butter-chocolate-chip-oatmeal-muffins/