Preheat the oven to 350ºF and generously spray a muffin tin with nonstick cooking spray.
Next, whisk two eggs in a large bowl. Add the rest of the wet ingredients (except for the melted coconut oil) to the bowl and mix until combined.
In a separate bowl, mix together dry ingredients. Slowly add the dry ingredients to the wet ingredients and mix well.
Last, fold in melted coconut to the batter.
Using a tablespoon scoop, scoop pancake muffin batter into the muffin tin. Fill each muffin cup about 3/4 of the way full.
Optional- Place one berry or banana slice on top of each muffin before baking.
Place muffin tin into the oven and bake at 350ºF for 15-17 minutes.
Remove from the oven and let cool for 5 minutes.
Eat immediately topped with little maple syrup or see storage options below.