Preheat oven to 350°. Line 2 muffin pans with 24 cups; set side. In a medium mixing bowl, combine dry ingredients: unbleached flour, coconut sugar, baking soda, and pink salt; stir to combine. Next, add in the wet ingredients: full fat coconut milk, coconut oil, filtered water, apple cider vinegar, and vanilla extract. Using electric beaters, whip on medium high until combined well.
Next, divide evenly between muffin cups. I like to use a medium ice cream scoop to make sure they are all uniform! This batter should fill between 20-24 cups, depending on how large of a scoop you have.
Pop in the oven and bake for 15-16 minutes, until the edges start to turn slightly golden, and a toothpick inserted into the middle comes out clean. Remove from oven. Let cool completely before frosting (I wait about an hour. You can also pop these in the fridge to help the cooling process). Click here to get the recipe for coconut frosting!