Coconut Flour Muffins - Gluten/Dairy-free and Delicious!

We're a mostly gluten-free household and I'm always looking for delicious, healthy and school-safe muffins to make.  This one has been in rotation for the past year and we all love them.  While some people are hesitant to use coconut flour (it's dry and needs a lot of liquid), I love that each cup requires 6 eggs.  It adds a nice protein kick to any recipe, which is a nice change from the usual carbohydrate heavy muffin recipes.And, it's loaded with fiber.  Two thirds of its carbohydrate content comes from fiber, so each muffin provides approximately 4 gm of fiber from the flour alone!Makes: 12 muffins1 cup of coconut flour (easily found at grocery and health food stores)1 tsp of baking powder1/8 tsp of sea salt2 very ripe bananas, mashed6 eggs4 tbsp of oil (we use coconut or avocado oil)2 tbsp of any milk2 tbsp of honey1 tsp of vanilla extractBerries, nuts, etc can be added as well, which adds variety.  For an added treat, you can throw in Enjoy Life mini-chips which are free of all major allergens. If you add ground flax or chia (as we often do), you will need to add an extra 1-3 tbsp of milk.Bake at 350 F for 20-25 minutes.