Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
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 bowl, beat the eggs, then add the almond milk, melted coconut oil, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.