Preheat oven to 375ºF. Prepare a 24-well mini muffin pan by brushing with coconut oil, or lining with mini muffin/cupcake liners.

Sift coconut flour, cornmeal, baking powder and salt into a medium bowl.

In a separate bowl, whisk together the honey, eggs, coconut milk and coconut oil.

Stir the egg mixture into the flour mixture and mix until combined.

Use a small ice-cream scoop to fill the muffin wells about ¾ full. If adding pecans or cinnamon, do so before baking.

Bake for 15-20 minutes, or until an inserted toothpick comes out clean. Remove from oven and allow to cool slightly in pan.

If adding cheese, do so while still warm. I also drizzled a bit of maple syrup onto the pecan topped muffins. Enjoy while still warm!

If you try these, I would love to hear your thoughts. Please note that if you do decide to forego the coconut flour for regular flour, you will need to lessen the number of eggs to one or two.

Have a wonderful week and I'll see you back here real soon!