Preheat your oven to 350 degrees F. Line 9 muffin cups with foil liners (these muffins stick to paper liners), and grease the liners.
Stir the coconut milk well until very smooth. If it's completely separated into water and coconut solids, I transfer the can’s content into a mixing bowl and whisk until smooth.
In a medium bowl, beat the eggs using a hand whisk. Whisk in the coconut milk, stevia and vanilla, then mix in the coconut flour, salt, and baking soda.
If the batter is extremely thick and difficult to mix (coconut flour is very absorbent and sometimes unpredictable), add a tablespoon or two of water.
Using a 4-tablespoon ice cream scoop, divide the batter between the prepared muffin cups.
Bake until the muffins are fragrant and set and a toothpick inserted in their center comes out clean, 18-20 minutes.
Cool the muffins for 5 minutes in the pan on a cooling rack, then transfer them directly to the cooling rack to cool for 10 more minutes before enjoying.
*Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, you could use 1 tablespoon of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired. It has been my experience that coconut flour baked goods stick to paper liners. They sometimes even stick to silicone muffin pans. But for some reason, they don't stick to greased foil liners.When measuring coconut flour, it's best to measure it by weight and not by volume. Coconut flour is extremely absorbent so every small deviation from the recipe as written might prove disastrous. When it comes to this flour, each tablespoon counts!