Preheat your oven to 400° F and prepare the muffin tin
In a medium bowl, combine the oat flour, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, and coconut flakes. Set aside.
In a separate, microwave-safe bowl, add the almond butter into a large, and microwave it's begun to soften.
To it, add in the apple sauce, vanilla and almond extracts, apple cider vinegar, egg white, honey, and vanilla almond milk.
Stir until well combined.
Add the oat mix to the almond butter mix, and combine until just moistened.
Fill the prepared muffins tin and sprinkle with coconut flakes, if desired.
Bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, (~ 17-20 minutes)
Let the muffins slightly cool in the pan, and then transfer to a wire rack to finish cooling.