In a medium bowl, whisk together the almond flour, cacao powder, baking soda, salt, and cayenne powder.
In a separate mixing bowl, whisk the eggs with melted coconut oil and maple syrup.
Stir in the almond-flour mixture, then fold in any add-ins you are including.
Divide the batter into the prepared muffin tin and bake for 20 to 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool the muffin pan on a wire rack for 5 minutes. Gently pop the muffins out and cool 10 minutes more on the rack. (Don’t cool them longer than 5 minutes in the hot pan, or they’ll get soggy).
Store in the refrigerator for up to 5 days or freeze.
Recipe Notes
Note: For Keto muffins swap out the maple syrup with ½ cup of liquid Monkfruit