Preheat the oven to 350⁰ F (175⁰ C).

In a blender, grind the oats into a flour consistency.

Add almond meal/flour, egg whites, almond butter, almond milk, baking stevia, and baking powder to the blender.

Blend until smooth.

Stir in the shredded coconut and chocolate chips until evenly distributed.

Spray a cupcake pan with nonstick spray and pour the batter into 4 cupcake molds.

Sprinkle the tops with sliced almonds.

Bake for 15 minutes.

Remove from the oven and let cool for 5-7 minutes before enjoying.