In a large bowl, whisk together the cassava flour, almond flour, tapioca flour, salt, and baking soda.
In a separate bowl, mix together the honey, warm water, almond milk, apple cider vinegar, and eggs.
Pour the wet ingredients into the dry ingredients and stir until a dough forms.
Cover the bowl with a dish towel and let the dough sit for 10 minutes.
Preheat a griddle or large skillet over medium heat.
Use a cookie scoop or large spoon to scoop out 6 even portions of dough. Form them into rounds and flatten them slightly to make a disc shape.
Brush the griddle or skillet with avocado oil and place the muffins on the surface, cooking them for 5-7 minutes on each side until golden brown.
Transfer the muffins to a wire rack to cool.