I added all the ingredients except the almond flour in a powerful blender (or you can use food processor) and blended till smooth.

Then I added the almond flour and processed just enough to combine.

Then I added the muffin batter into oil sprayed muffin paper cups (each paper cup filled slightly more then half) placed in my muffin tin and baked in a 180°C preheated oven for 20-25 minutes (or if you’re making larger muffins about 30 minutes) or checking if they pass the toothpick test. 

After they were done, I removed them from the oven and let them cool before munching bunch of them.