Preheat the oven to 350°F, and line 9 sections of a muffin tin with cupcake liners.
In a mixing bowl, beat together all of the ingredients until well combined.
Divide the batter evenly between the 9 cupcake liners, filling each one about ⅔ of the way full.
Bake for 25 minutes, or until cooked through.
Let cool before serving.
Video
Notes
A small ice cream scoop makes it easier to fill the muffin liners ⅔ full with batter.Line the muffin tin using silicone muffin liners. These are reusable and non-stick, so you don't have to use non-stick spray.Check doneness with a toothpick. Insert a toothpick into the middle of the almond flour muffins. If it comes out clean, they're fully cooked.