Coconut Cupcakes

Ingredients:

• 3 eggs
• 1/2 cup coconut oil
• 1-2 tablespoons raw honey
• 1/2 teaspoon pure vanilla extract
• 1/4 cup coconut flour
• 1/4 cup unsweetened shredded coconut
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda, (gluten and aluminum free)

Directions:

• In a small bowl, blend eggs, coconut oil, honey and vanilla with a hand mixer. Add coconut flour, salt, baking soda and shredded coconut. Allow batter to sit and thicken just a bit. Grease cupcake pan with coconut oil. Spoon ¼ cup cupcake batter into each cupcake mold. Bake at 350° for 18-20 minutes. Remove cupcakes from oven and allow to cool for 20 minutes. Frost with your choice of frosting.