Preheat oven to 350ºF.

In a large bowl, combine the dry ingredients – organic white flour, almond flour, sugar, baking powder, and cinnamon powder. Mix well to ensure even distribution of ingredients.

Create a well in the center of the dry ingredients, and add the liquid ingredients – olive oil, vanilla extract, and oat milk. Mix until all ingredients are well incorporated, but be careful not to overmix.

Prepare a muffin tin by lining it with muffin liners and lightly greasing them with spray oil to prevent sticking.

Using an ice cream scoop or a spoon, evenly distribute the muffin batter into the prepared muffin liners, filling each about three-quarters full.

Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Once baked, remove the muffins from the oven and allow them to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Serve and enjoy these delicious vegan muffins as a snack or as part of your Eritrean or Ethiopian coffee ceremony.