Preheat the oven to 350F and line a standard muffin tin with 12 parchment or silicone baking cups. Measure the coconut flour by scooping the flour directly from the container, then using the back of a knife sweep off the excess, creating a level measurement. (This is also referred to as the "scoop & sweep" method.) It's imperative that you measure the coconut flour correctly, as even an extra teaspoon can throw off the recipe!

Combine all of the ingredients in a large mixing bowl, and use a whisk to break up any lumps, mixing well until a thick and uniform batter is created.

Divide the batter into the 12 muffin cups, then bake for 25 to 30 minutes, or until the edges are lightly golden and the centers are firm. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frost with coconut whipped cream, or another topping of choice.