Coconut cupcakes with currants

Preheat the oven to 180°C.

In a bowl, mix coconut flour (70 g), baking soda (1/4 tsp), and salt (2 pinches). Stir until well combined.

In a separate bowl, beat the eggs (5 pcs). Add melted coconut oil (6 tbsp), but not hot. Mix well.

Combine the wet mixture with the dry. Stir thoroughly, add black currants (100 g), orange zest (to taste), cinnamon (to taste), and stevia if needed (to taste).

Fill the muffin cups 3/4 full. Bake for 30 minutes. Check for doneness with a toothpick.

Remove the muffins from the oven and let them cool completely before taking them out of the cups.

Cooling is essential; otherwise, the muffins may break when removed.