Mix all ingredients in a medium-sized bowl with an immersion blender or whisk until well mixed. I prefer the immersion blender so the coconut oil mixes evenly even if cold/hard.
Let sit 5 minutes. This helps the coconut flour absorb moisture and creates a better texture in the finished muffins.
Use 1/3 cup measure to scoop into muffin tins.
Bake 12-15 minutes until starting to brown and not soft when lightly touched on the top.
Let cool 2 minutes, drizzle with honey (if desired) and serve.
Notes
If you frequently need breakfast to-go, try making a large batch of these and freezing them.