Step 1

Preheat the oven to 350°F. Line and grease a muffin tin for 12 cupcakes.

Step 2

In a large bowl, combine the eggs, maple syrup, coconut oil, milk and vanilla extract. Whisk until smooth.

Step 3

In a separate bowl, combine the coconut flour, baking powder and salt. Sift together to break up any large clumps.

Step 4

Add the dry ingredients to the bowl with the wet as you continue to whisk vigorously. You want to whisk quickly to remove as many lumps as possible because the flour will absorb the moisture quickly and become more difficult to work with.

Step 5

Using an ice cream scoop (or small dry measuring cup), fill each cupcake liner ¾ of the way full, until you have 12 cupcakes. Bake for 18-20 minutes, until golden on edges and firm in the center. Allow to cool completely before frosting.