Preheat your oven to 400°F and spray a muffin tin with cooking spray

In a medium bowl, stir together the oat flour, rolled oats, baking powder, baking soda, salt, cinnamon, ginger powder and coconut flakes until well combined. Set aside.

Place the almond butter into a large, microwave safe bowl and microwave until it begins to soften. Add in the apple sauce, vanilla and almond extracts, apple cider vinegar, egg white, honey and vanilla almond milk. Stir until well combined.

Stir the oat mixture into the almond butter mixture 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, about 17-20 minutes.

Let the muffins slightly cool in the pan, and then transfer to a wire rack to finish cooling.