Preheat oven to 325 degrees F and line a 12-cup muffin pan with muffin liners.
In a medium bowl whisk the almond flour, cocoa powder, baking soda, and salt. Be sure to get any lumps out of the almond flour.
In another bowl, or a stand mixer if using, add the eggs, coconut oil, sugar, and vanilla and mix well.
Add the flour mixture into the wet ingredients a little at a time, mixing after each addition. Continue to mix until well combined.
Pour evenly into the muffin cups.
Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely for at least an hour before frosting.