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Preheat oven to 180°C (350°F).
In a large bowl, mix together the almond flour, rolled oats, baking powder, salt, and cinnamon.
In a separate bowl, whisk together the maple syrup, plant-based milk, vanilla extract, and almond extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Spoon the batter into a greased muffin tin, filling each cup about ¾ full.
Top each muffin with a sprinkle of sliced almonds.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.