Preheat oven to 350F (180C). Line 12 cups of a standard muffin tin with paper or foil liners.

In a medium bowl, whisk together the applesauce, milk, almond butter, syrup, espresso powder, psyllium husk, and almond extract. Let stand (to thicken) for minutes.

Meanwhile, process 1/2 of the oats in a food processor until they resemble flour. Transfer to a large bowl and add the remaining oats, coconut flour, baking powder, baking soda, salt, and 3 tablespoons chocolate chips. Add the applesauce mixture, stirring until just blended.

Divide batter evenly between prepared cups, smoothing tops; sprinkle tops with remaining chocolate chips.

Bake in the preheated oven for 17 to 22 minutes until golden brown and just set at center. Let cool in tin on a wire rack for 10 minutes, then remove from tin. Serve warm or cool completely on rack.