Preheat your oven to 350°F (175°C).
Line your muffin tin with parchment paper or muffin liners.
In a large mixing bowl, combine the flour, allulose, baking powder, and baking soda. Whisk these ingredients together.
In another bowl, whisk together the almond milk, olive oil, and egg until smooth.
Pour the wet mixture into the dry ingredients. Stir gently until just combined.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
Let the muffins cool in the tin for a few minutes before transferring to a wire rack.
