Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, whisk together the almond flour and baking soda until well combined. This creates a uniform base for your muffins.
In a separate bowl, beat the eggs vigorously until they become frothy and slightly pale, about 30 seconds. This helps incorporate air for a lighter crumb.
Mix in the maple syrup, vanilla extract, and melted coconut oil into the eggs, stirring until the mixture is smooth and fragrant.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold together with a spatula until just combined, avoiding overmixing to keep the muffins tender.
If desired, gently fold in blueberries or chopped nuts to add bursts of flavor and texture.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Smooth the tops lightly with the back of a spoon.
Bake in the preheated oven for 20 to 22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a cooling rack to cool completely, which helps set their crumb.
Once cooled, serve the muffins warm or at room temperature. They’re delicious on their own or paired with a spread of butter or jam.
