Pre-heat the oven to 350°. Combine all ingredients in a bowl and mix until smooth.
Place muffin liners in a muffin tin and pour the batter evenly into the muffin cups.
Bake for about 20 minutes or until a toothpick inserted through the muffin comes out clean.
Video
Notes
It won't work to substitute the coconut flour or the eggs--both are crucial for this recipe. However, you can swap out the tapioca flour for arrowroot or cassava flour. I haven't tried any other substitutions for this recipe so I can't vouch for any other changes.
This recipe makes 12 mini muffins or 6 regular sized muffins. To make a dozen regular sized muffins make sure you double the recipe.
You want to make sure to blend the batter well so use a stick blender, a regular blender or a food processor to combine the ingredients.
These muffins will rise a little bit, but not as much as regular muffins will so you can fill them up almost to the top of the muffin liner, but leave a bit of room.