In a medium bowl, combine almond flour and baking soda

In a large bowl combine eggs, agave and vinegar

Stir dry ingredients into wet, mixing until combined

Scoop about ¼ cup of batter at a time into muffin pan

Bake at 350° for 15 minutes, until slightly browned around the edges

Cool in the pan for ½ hour

Serve with butter and organic raspberry spread