Preheat the oven to 375 degrees F. Line a muffin tin with cupcake liners, or spray with nonstick cooking spray.
In a large bowl, add the applesauce, oats, oat milk, egg, vanilla, butter, and brown sugar. Whisk to combine.
Once combined, add the flour, ground flaxseed, baking powder, baking soda, cinnamon, and salt to the wet ingredients. Using a spatula, fold the ingredients until just combined. Do not overmix!
Using a measuring spoon or cookie scoop, evenly distribute the batter between the cupcake liners. Top each muffin with about 1 teaspoon of almonds each.
Bake in a preheated oven for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and place the muffins on a cooling rack.
Allow them to cool at least 30 minutes before serving.
To store, allow the muffins to cool completely before placing in a gallon-sized ziptop bag or airtight container. Store in the fridge. Warm in the microwave for 8 seconds to reheat.