Line muffin tray with paper muffin cups, spray paper liners with cooking spray, and set aside.

In a medium mixing bowl, combine flour, oat flour, oats, baking soda, baking powder, and salt. Whisk together and set aside.

Measure olive oil in a liquid measuring cup and set aside while you add eggs and both sugars together in a large bowl and cream together. While whisking by hand, drizzle in olive oil. Add maple syrup and both extracts and mix until combined.

Measure the milk in a liquid measuring cup. Alternately add the dry ingredients and the milk to the wet ingredients, starting and ending with the dry ingredients, and mixing until just combined after each addition.

Using a 2-ounce scoop, add muffin batter to muffin cups.

Bake for 5 minutes at 400°F.

Reduce the oven temperature to 325°F and bake for 15 minutes until muffins start to turn golden brown and a toothpick comes out with a few crumbs.

Transfer muffin pan to wire rack. While muffins cool, make the glaze.

Sift the powdered sugar into a small mixing bowl. Add 2 tablespoons of syrup, maple extract, and salt to the sifted powdered sugar and combine. If the glaze isn't thin enough to drizzle, add the remaining tablespoon of maple syrup.

When muffins are cool enough to handle, remove from the muffin tin and place on a piece of parchment paper.

Use any small spoon to drizzle the glaze over the muffins in any pattern you like.