Start by preheating the oven to 350 degrees F and line a muffin tin with muffin liners.
Crack the eggs into a large mixing bowl and whisk. Add the raw honey, melted coconut oil, and vanilla, and mix all together.
Add in the almond flour, baking powder, cinnamon, and nutmeg and mix until the batter is smooth.
Pour into the muffin tins, filling ¾ of the way full.
Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
Enjoy with a slab of almond butter, coconut butter, ghee, or try the homemade cinnamon streusel topping (recipe below) to use for special occasions or a special healthier sweet treat!
Note: Since these muffins use almond flour, expect them to be more dense than non-gluten free varieties.
Cinnamon Streusel Topping:
Mix everything together, breaking up the ghee until the mixture becomes crumbly.
Sprinkle a small amount over your snickerdoodle almond muffins once cooked and cooled.