To begin, peheat your oven to 425 and spray a muffin pan with non-stick spray.
To a large mixing bowl, add your buter and maple syrup and whisk together till sooth. Add your yogurt, milk, vanilla extract, almond extract, and eggs and whisk together till combined.
To the same bowl, add your oat flour, almond flour, all purpose flour, baking soda and salt and stir together till you have a smooth muffin batter. Add your sprinkles and gently fold them in.
Fill each muffin cavity 2/3 way full with batter. Bake in the oven for 5 minutes. Then, reduce your oven temperature to 350 and bake for another 12-15 minutes (or till springy to touch and a toothpick inserted comes out clean).
Let cool entirely prior to topping with frosting.
To a small mixing bowl, add your yogurt, powdered sugar and vanilla and whisk together till smooth.
Spread on top of each muffin. Add extra sprinkles on top.
Devour!
These Healthy Funfetti Muffins will last about a week in the fridge, stored in an airtight container. I recommend only topping them with the Greek Yogurt "Frosting" prior to serving.