Combine the dry ingredients (flour, salt, baking powder and baking soda) in a medium bowl and set aside.
In a large bowl combine the wet ingredients (applesauce, coconut oil, cane sugar and almond extract)
Add the dry ingredients to the wet ingredients. Stir until well incorporated but not over-mixed.
Add the rainbow sprinkles and carefully stir a few times. The less stirring, the less likely your sprinkle colors are to run in the batter.
Add muffin liners to a muffin tin and spray with coconut oil spray.
Top with additional sprinkles.
Bake at 425F for 5 minutes. Turn down heat to 350F and bake for an additional 10-20 minutes, depending on your muffin size (see below).
Remove from oven and cool on a wire rack.