• Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.
• In a large bowl, whisk together oat flour, almond flour, baking powder, baking soda, and sea salt.
  2¼ cups oat flour, ¾ cup fine blanched almond flour, 1½ teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon fine sea salt
• In a medium bowl, whisk together almond milk, orange juice, orange zest, coconut sugar, maple syrup, coconut oil, and vanilla extract.
  1 cup almond milk, ¼ cup + 2 tablespoons of fresh orange juice, ¼ cup pure maple syrup, ¼ cup coconut sugar, 3 tablespoons coconut oil, 3 tablepoons orange zest, 1 teaspoon vanilla extract
• Gently fold the wet ingredients into dry ingredients just until combined and the flour streaks disappear. Let rest for 2 minutes to allow flours to absorb liquid.
• Evenly scoop the muffin batter into 12 muffin cups and bake for 20-24 minutes, or until a toothpick comes out mostly clean with a few crumbs attached.
• As soon as they're cool enough to touch, transfer the muffins to a wire rack to cool. Enjoy!

Optional Glaze

• In a small bowl, whisk together powdered sugar, orange juice and orange zest. Thin with extra orange juice if needed. It should be thin enough to drizzle over the tops, but not so thin it doesn't stick to the tops. For a creamier glaze, replace the orange juice with non-dairy milk. Drizzle onto cooled muffins.
  3 tablespoons powdered monk fruit sweetener, 1 teaspoon fresh orange juice, 1 teaspoon orange zest