Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease each cavity with non-stick spray.

In a large bowl, whisk together almond flour, baking powder, salt, black pepper, and garlic powder until evenly combined.

In a separate bowl, whisk the eggs until slightly frothy. Add sour cream (or Greek yogurt) and olive oil or melted butter. Whisk until smooth and fully incorporated.

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently using a spatula until just combined. Avoid overmixing.

Fold in the chopped spinach, shredded cheese, and Parmesan cheese. Mix until evenly distributed throughout the batter.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake for 20–25 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.

Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.