In a large bowl, whisk together the eggs, milk, oil, and sugar.
Once combined, add the almond flour, baking powder, and salt to the bowl. Whisk again until combined.
Fold in the crumbled feta and chopped spinach.
Place muffin liners in the muffin tins.
Use an ice cream scooper to divide the muffin batter between the 12 muffins. These muffins don’t rise too much so you can fill the muffin tins almost full.
Sprinkle pine nuts on top of each muffin.
Bake for 20 – 25 minutes until the tops are golden brown and the center is set.
Transfer to a cooling rack and allow the muffins to cool.