I use parchment muffins liners to make it easy to remove them from a muffin pan or muffin mold. You can also use silicon muffin pans.Feel free to add raisins, chopped nuts, or frost them.
Preheat your oven to 350°F (175°C, or gas mark 4).
Prepare a muffin pan with parchment liners.
Combine all the dry ingredients in a bowl and then blend in all the wet ingredients. I use a mixer because the coconut flour is a bit challenging to blend by hand.
Let the batter sit for 5 minutes to allow the coconut flour to absorb the moisture.
Fill the muffin liners about ⅔ with batter.
Bake for 35 minutes, or until a toothpick comes out clean and the top is browned.