Step 1

Preheat the oven o 350F (175C). Spray 12 cups of a mini muffin pan with cooking spray. If desired, sprinkle the sprayed cups with cane sugar.

Step 2

In a mini food processor process the oats into a fine flour. Transfer to a medium bowl and whisk in the almond flour, baking powder, baking soda, salt, and optional nutmeg.

Step 3

Add the milk, maple syrup, vinegar and vanilla to bowl; stir to combine into a thick batter. Divide batter evenly between prepared muffin cups. If desired, sprinkle tops with a bit more cane sugar.

Step 4

Bake in the preheated oven for 10 to 13 minutes until risen, golden brown at edges, and a toothpick inserted near the center of the muffin comes out with only moist crumbs attached.

Step 5

Cool in muffin tin for 5 minutes before running a knife around edges of each muffin and removing. Cool muffins completely on a cooling rack.