Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a mixing bowl, whisk together the eggs until smooth and slightly frothy, which takes about 30 seconds and signals they're well combined.
Add the melted coconut oil and honey to the eggs, and whisk again until the mixture is uniform and slightly glossy.
Sift in the coconut flour, baking powder, and salt into the wet mixture to prevent lumps. Fold gently with a spatula or whisk until just combined; the batter will be thick but pourable.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. The batter should settle smoothly into the cups with a slightly domed top.
Bake in the preheated oven for about 15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Enjoy these warm or at room temperature, revealing a slightly crumbly texture with a lovely nutty aroma.
