Preheat oven to 350 degrees Fahrenheit
In a medium size mixing bowl combine all of the dry ingredients (oatmeal, oat flour, ground chia, baking soda, ground cinnamon and salt) and whisk until well combined. Set aside.
In the bowl of a stand mixer combine the applesauce, maple syrup, and almond butter using the paddle attachment of the mixer. Slowly add in the dry ingredients and mix until well combined.
To the bowl add the pumpkin seeds, coconut and chocolate chips and mix only until well combined.
Grease your mini muffin tin and drop a tablespoon of batter into each muffin cup. You should end up with 10 - 12 min oatmeal cups.
Bake in the middle rack of your oven for 10 - 12 minutes until baked through and golden brown on top.
Allow to cool a few moments before removing them from the muffin pan and then place on a cooling rack to cool completely.