1/3 cup coconut flour
2 T. finely blended unsweetend coconut
1/4 tsp. sea salt
1/4 tsp. baking soda
1/8 tsp. nutmeg
melt until just mixed:
1/3 cup coconut oil
1/2 cup raw honey.
You don't want this hot, just let it get warm so they honey and coconut oil will mix.
Add to the flour mixture:
2 T. Coconut milk or Almond milk
2 tsp. Vanilla
5 drops lemon essential oil (not extract)
Mix with hand mixer until lump free. Fill mini muffin pans with liners or silicon muffin trays. Bake about 12-14 minutes at 350 degrees or until the middle springs back. Let cool. Freeze any extras.