If you're making donuts, generously grease the donut pan holes with oil or butter.
Blend all the dry ingredients together in a bowl.
Using a whisk, or mixer on a low setting, blend in all the wet ingredients into the dry ingredients.
Mix until well-blended. Optionally, let the batter sit for a few minutes and the coconut flour will absorb the moisture and become easier to blend.
Fill the donut pan or cupcake liners about 2/3 of the way full with batter.
Bake for about 20 minutes, or until a toothpick comes out clean. Cool them.
Place the honey in a small frying pan and bring to a low boil. Turn the heat off.
Dip each donut in the honey, drip off any extra honey, and then place it on a non-stick surface to cool a bit. Optionally, you can add sprinkles to each donut.
Enjoy! I store these in the refrigerator so they last a bit longer, but you can store them covered, at room temperature as well.