Preheat oven to 400 F.
Mix ground flax seed and water together in a small bowl. Let sit for 10 minutes.
While the flax mixture is sitting, in a large bowl, mix oat flour, coconut sugar, cacao powder, and baking soda.
Next, add in flax mixture, almond butter, plant milk, vanilla extract. Mix together until there are no more clumps.
Fold the chocolate chips into the muffin batter.
Line a muffin/cupcake tin with liners and fill to the top with batter. This should make about 6 large muffins. You can add extra chocolate chips to the top if you like.
Bake at 400 F for 20 minutes.
Let cool completely before enjoying.
These will last in an airtight container for up to 4 days (if you don't eat them all before then!)
*Make sure to use creamy almond butter with only almonds as the ingredient.