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Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper liners. Spray oil into each paper liner. Set aside.
In a large mixing bowl, whisk the dry ingredients: almond flour, tapioca flour, flaxseed meal, baking powder, and sugar for sweeter muffins. This recipe is very lightly sweet and low in sugar if you don't add the extra unrefined cane sugar. If you like sweet muffins, add the sugar now.
Whisk all the dry ingredients until they are consistently combined.
Add the liquid ingredients: almond milk (at room temperature, not cold), maple syrup, vanilla extract, and melted coconut oil.
Stir with a rubber spatula until it forms a thick muffin batter.
Fill each muffin paper liner evenly with the muffin batter then lightly press sliced almonds on top of the muffins.
Bake the muffins for 30 minutes at 350 °F (180 °C) until golden brown on top and a toothpick inserted in the center comes out with barely any crumb.
Let the bread cool down at room temperature for 5 minutes on the muffin pan, then on a cooling rack for 2 hours before eating. The muffins firm up as they cool down, for a firmer texture, place them for 2 hours in the fridge.