Preheat oven to 375 F. In a bowl, beat the eggs, olive oil, and almond milk.

Add the almond flour, tapioca flour, nutritional yeast, garlic powder, oregano, sea salt, baking powder, and baking soda. Mix to incorporate the dry ingredients.

Place the goat cheese in the bowl and gently mix into the batter. Don’t over mix though, you want little pieces of goat cheese still in the batter.

Grease a muffin tin with oil and use a large cookie scoop or spoon to fill each cavity with the muffin batter almost all the way to the top. Because this is gluten free batter, you can fill up the muffin tin since they won’t rise as much.

Bake in the oven for 10 - 12 minutes until the muffins have risen and the top is golden brown. Let the muffins cool slightly before removing them from the tin. I recommend running a thin knife around the edges of the muffins to loosen them up. Serve with butter and enjoy!