Place the almond milk, coconut oil, maple syrup, and lemon juice in a blender. Process for a few seconds, until just combined.
Add the almond flour and baking soda, and process for a few seconds.
Crack the eggs into a small bowl, and then add them into the mixer. (Breaking them into a small bowl first, ensures that no shell gets into the muffins… I’ve made that mistake so I’ll save you that surprise crunch lol)
Fold the fruit into the batter by hand.
Place cupcake liners in a 6-cup muffin tin. Divide batter between muffin liners.
Bake for 15-18 minutes, or until a toothpick inserted into the middle comes out clean.
Let cool on a drying rack. You can store the pancake muffins for up to 4 days in the refrigerator.