Preheat the oven to 350 degrees F. Line a 12-hole muffin pan with muffin papers or lightly spray with oil.
Add the first five ingredients (eggs through vanilla extract) to a mixing bowl and whisk until well-combined. Add the remaining ingredients (almond flour through sea salt) to a separate mixing bowl and stir the dry ingredients until well combined.
Pour the dry ingredients into the bowl of wet ingredients and stir well until everything is combined. The batter will be very thick.
Spoon the batter into the prepared muffin pan, filling the holes 3/4 of the way up.
Bake on the center rack of the preheated oven for 30 to 35 minutes, or until muffins are golden brown.
Allow muffins to cool completely (at least one hour) before peeling off the muffin papers to consume (If you try to peel off the muffin papers while the muffins are still hot, they will stick to the papers. Enjoy!
*You can also use flaked coconut instead of shredded