Preheat oven to 175C (fan-forced oven).
Line a muffin tin with paper cases.
Remove the zest from the orange and then juice it. Finely dice the zest and set the orange juice aside for later.
Mix the butter or coconut oil, eggs, honey, milk, vanilla and orange zest together until well combined. Set aside 2 tbsp of zest for topping the muffins later.
In a separate bowl combine the coconut flour, baking powder and salt, making sure to break up any lumps in the coconut flour.
Gently fold the wet and dry mixtures together, being careful not too over-mix the ingredients.
Fill the muffin cases nearly to the top - they will not rise very much.
Bake the muffins for 20 minutes, or until a skewer comes out clean and they are cooked through.
Spoon 1 tbsp of orange juice over each warm muffin and top with a little sprinkle of orange zest.
