Preheat the oven to 350 F

Whisk together the eggs, sugar, vanilla and oil in a bowl until smooth.

Fold in the almond flour, cocoa powder, baking soda and salt and mix well.

Line a mini muffin tin with cupcake liners and fill each one about half way with the batter. If you don't have liners, be sure to grease the pan with cooking spray and let the muffins cool completely before removing. I like to carve around them with a butter knife to help loosen the edges.

Bake for about 10-12 minutes, until the tops are firm to touch.

Let cool completely and enjoy! Keep stored at room temperature for up to 1 week, or frozen for up to 3 months.