Pre-heat oven to 350 degrees.
In a blender or food processor, add your rolled oats and process until you get oat flour. I like to leave mine a little bit chunky just for extra texture.
In a large bowl, combine oat flour baking powder and monkfruit sweetener and stir.
In another bowl, combine wet ingredients and whisk together.
Add your wet ingredients into the dry ingredients and combine well.
Line a muffin tin with parchment paper cupcake liners. You can use regular cupcake liners but I prefer the parchment paper ones.
Fill each cupcake liner with 3/4 batter.
Top off with some vegan chocolate chips.
Bake in the oven for 15-17 minutes or until toothpick comes out clean.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The chocolate chips are optional if you can't find vegan chocolate chips or if you just want to save on calories. I highly suggest them and my girls absolutely love them.