Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the almond flour, vanilla protein powder, coconut sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, beat the eggs, then add the almond milk, melted coconut oil, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined, making sure not to overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.