In a medium sized bowl, crack the eggs and beat until fluffy.
Add the vanilla, honey and coconut oil, and mix with the eggs.
Stir in the pear sauce.
Sift the coconut flour in a separate bowl, removing any chunks.
Add the baking power and cinnamon to the sifted coconut flour.
Mix the dry ingredients into the wet and stir well to combine.
Allow to sit while oven begins to preheat to 400 degrees.
Line a muffin pan with muffin papers, or grease with coconut oil.
Scoop the batter by 1/3 cup full into the pan, filling each 3/4 full.
Bake at 400 for 18-20 minutes, until soft but "springy" on top. The top should spring back when gently pressed on.
Remove from the oven, and allow to cool completely.