"Cornbread" Paleo Muffins

This is totally not my recipe (I've decided that while I cook many things well, I'm not the best baker).  I got it from here, with a few tweaks.  I changed up the amounts of flours (instead of all coconut flour I added almond flour as well) and I made muffins instead of a skillet cornbread.  Let's just say that the recipe made 15 muffins and I don't have any left after dinner (we had them with my Spicy Turkey Chili/Stew).  It tastes even better than the real cornbread muffins we used to eat a few years ago.  Enjoy. And try not to eat them all in one sitting.

Ingredients

• 1/2cup of Coconut Flour 
• 1/4 cup of almond flour
• ¾ cup of Tapioca Flour 
• 4 Eggs
• ½ cup + 1 TBS Coconut Oil, melted
• ¼ cup of Raw Honey
• ½ cup of Full Fat Coconut Milk (room temperature)
• ¼ cup of Apple Cider Vinegar
• 1½ teaspoon of Baking Soda
• ½ teaspoon of Salt

Instructions

1. Preheat the oven to 350.
2. Combine the apple cider vinegar and coconut milk in a glass and let sit for at least 10 minutes.
3. In a large mixing bowl, combine the coconut flour, almond flour, tapioca flour, salt, and baking soda and whisk together.
4. Melt the coconut oil and add to the dry ingredients and beat on medium until combined.
5. Whisk the eggs and add them to the mixing bowl. Beat until thick and pasty.
6. Stir in the honey into the coconut milk and apple cider vinegar mixture.
7. Using a hand mixer, add the liquid in two batches and finish with the 30 second high beating.
8. Add batter to muffin tins (if not using silicone ones, then grease really well).
9. Bake at 350F for 22-25 minutes, until an inserted toothpick comes out clean.