Preheat the oven to 400 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray.

In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda and salt. Set aside.

In a separate large bowl, add the orange zest and sugar and rub the orange zest into the sugar for at least 30 seconds.

In the same large bowl, add in eggs, orange juice, yogurt, vanilla extract and almond extract. Whisk together until well-combined and smooth.

Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined. Stir in the melted butter until well combined.

Divide batter evenly between the prepared muffin cups. Sprinkle with organic sugar or coarse sugar, if desired. Bake for 15-19 minutes or until a tester comes out clean.

Store orange muffins in an airtight container at room temperature for up to 2 days, then refrigerate for up to 1 week. To freeze, store muffins in reusable silicone bags and reheat for 30-45 seconds in the microwave or thaw at room temperature.