Adjust oven rack to center position and preheat oven to 400°F. Line 16 muffin cups with paper liners or grease with non-stick cooking spay. In medium bowl, whisk together brown rice flour, dark brown sugar, sorghum flour, ground flax meal, tapioca starch, baking powder, cinnamon, salt, and nutmeg. Add cooked oatmeal, dairy-free milk, applesauce, vegetable oil, and vanilla extract. Whisk until batter forms. Spoon batter into prepared muffin cups,about 2/3 full. Bake until golden brown. A cake tester inserted into the center of a muffin should come out clean, about 20 minutes.