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Preheat oven to 350F. Line 12 muffin cups with paper liners.
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In a mixing bowl, whisk together coconut flour, baking soda, baking powder, cinnamon, and salt. Set aside.
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In a small saucepan, melt coconut oil and honey together, stirring until smooth. Let cool slightly.
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In a separate mixing bowl, whisk eggs and nut milk together until combined. Whisk in the coconut oil mixture. Add the dry ingredients and mix until smooth. Fold in the blackberries.
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Divide the batter among the 12 muffin cups.
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Bake 20 - 22 minutes or until a toothpick inserted into the center comes out clean.