Oatmeal almond flour muffins are the perfect base muffin – they’re soft, easy to make and naturally gluten free! The best part? They’re only sweetened with a little bit of maple syrup making them a smart choice to serve along your breakfast table.
Prepare a 12 hole muffin tin by adding paper liners or silicone liners.
Whisk together the eggs, melted butter, milk, applesauce, maple syrup, apple cider vinegar and almond extract. Stir in the almond flour, oat flour, coconut flour, cinnamon, baking soda and sea salt until combined.
Pour evenly into prepared muffin tins. Sprinkle optional rolled oats on top of batter.
Bake for 20-22 minutes. The muffins will spring back when you touch them, be slightly golden and when you test with a toothpick it comes out with a soft crumb instead of wet.