Preheat the oven to 375ºF and line a muffin tin with 8 muffin liners.
Prepare the flax eggs by adding 2 tbsp of flaxseed meal to a bowl with 6 tbsp of water. Let sit for 5-10 minutes until it becomes a yolky consistency.
Mix together the oat milk and the apple cider vinegar. Let sit for 8 minutes.
Melt the coconut oil and then set aside to cool.
Combine all the dry ingredients together in a large bowl.
After ten minutes, add the flax egg, coconut oil and the apple sauce to the milk/apple cider vinegar mixture. Mix together.
Add the wet ingredients to the dry ingredients. Thoroughly mix together. The batter should be wet, but not overly runny. Thinner than a cookie batter consistency.
Evenly distribute the batter among the 8 muffin liners, filling the cups up 3/4 of the way. Before placing in the oven, tap the muffin pan on the counter so that the batter is evenly spread out in each cup. Place in the oven for 28-30 minutes.
Let the cupcakes cool for 15 minutes in the pan and then transfer to a cooling rack and let them cook completely before icing them.