Preheat oven to 350 degrees and grease muffin tin.
In a medium skillet over medium-high heat saute leeks, tomatoes and pepper with 1/2 tablespoon of olive oil until softened, about 3-5 minutes. Set aside.
In a large bowl, combine dry ingredients.
In a separate small bowl whisk together eggs, olive oil and almond milk.
Add wet ingredients to dry along with leek mixture and combine with a spatula until fully incorporated.
Scoop batter into muffin tins.
Bake for 25 minutes.
Let cool in tin for a few minutes before transferring to a rack.