Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
Place the almonds in a skillet over medium heat and toast, stirring often, until fragrant and golden—about 5 minutes. Let them cool slightly, then chop coarsely or process into coarse meal.
In a large mixing bowl, whisk together the almond flour, baking soda, and a pinch of salt until evenly combined.
In a separate bowl, beat the eggs with a whisk until frothy, about 30 seconds. Add honey, vanilla extract, and melted coconut oil, then mix until smooth.
Pour the wet mixture into the dry ingredients and gently fold until just combined—be careful not to overmix, to keep the muffins light.
Fold in the toasted almonds and any optional add-ins like berries or chocolate chips, distributing evenly throughout the batter.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Gently tap the tray to settle the batter.
Bake for 20–25 minutes, until the muffins are golden on top and a toothpick inserted in the center comes out clean. The tops should crack slightly and smell warm and nutty.
Remove the muffins from the oven and let them cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Serve the muffins warm or at room temperature, perhaps with a pat of butter or a drizzle of honey. Enjoy the cozy, nutty aroma and tender crumb with every bite.
