Stir together oat flour, whole wheat pastry flour, cinnamon, baking powder, baking soda, and salt.
In a separate bowl, stir together brown sugar and melted coconut oil (measured when solid). Allow it to cool for a minute, and then whisk in eggs, vanilla, almond milk and lemon juice.
Stir wet ingredients into the dry until just combined.
In a small bowl, use your fingers to combine the oat topping ingredients until crumbly.
Line a muffin tin with liners. Divide batter into 12 muffins and sprinkle on the oat topping.
Bake the muffins for 20 minutes, or until a toothpick comes out clean. Allow them to cool for 10 minutes in the pan before enjoying.
Notes
To make oat flour, pulse old fashioned oats in a food processor until finely ground. Heavily adapted from My Recipes Sour Cream Coffee Cake.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/04/06/coffee-cake-muffins/