Preheat the oven to 350°F (175°C).

In a large mixing bowl, combine the coconut flour, baking soda, baking powder, and salt.

In another bowl, whisk together the eggs, honey (or maple syrup), applesauce, melted coconut oil, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in shredded coconut or blueberries (or chocolate chips) if using.

Fill muffin tins about 3/4 full with the batter.

Bake for 18-22 minutes, checking for doneness with a toothpick.

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.