Preheat oven to 350F.
Using a food processor grind 3 cups and 2tbsp of old fashioned rolled oats into fine oat flour. You want 3 cups of oat flour, so if you end up short, grind more oats into flour. You want to grind for at least two minutes so that your oat flour is very fine. (or you can purchase fine oat flour.) Note - don't over grind so that that oat flour is extremely hot.
In a large bowl, whisk together honey, eggs, unsweetened vanilla almond milk, and salt.
Add baking soda and baking powder to oat flour in the processor. Process or hand mix for 10 seconds.
Next, add the flour mixture to wet ingredients and mix until totally combined. The batter will be runny but should have some resistance.
Let the mixture sit for five minutes.
Spray muffin tin holes with cooking spray or grease with oil.
Fill each muffin hole a little over halfway full.
Bake for 15-16 minutes until inserted toothpick comes out clean. Flip tray halfway through to promote even baking. DO NOT OVERBAKE. They will be dry and crumbly if you overbake them!
Let cool completely, then remove from the muffin tin. I store mine in the fridge for up to two weeks, on the counter they only last a few days. You can also freeze for up to six months!