Preheat & Prep: Preheat your oven to 350°F (180°C). Line a standard muffin tin with paper liners.
Whisk the Base: In a large mixing bowl, combine the oil, orange juice, tahini, vinegar, and vanilla extract. Add the coconut sugar and whisk vigorously until the mixture is smooth and the sugar has mostly dissolved.
Add Dry Ingredients: Sift in the flour, baking powder, and baking soda directly over the wet ingredients. Add the shredded coconut and the pinch of salt.
The "Golden Rule" Fold: Using a spatula, gently fold the ingredients together until just combined. Pro Tip: Do not overmix! Stop as soon as you see no more streaks of flour to ensure your muffins stay light and fluffy.
Assemble & Bake: Divide the batter evenly among the muffin cups, filling them about 3/4 full. Generously top each muffin with crushed walnuts and extra coconut. Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
The Cooling Secret: Allow the muffins to cool completely in the tin. Since these are vegan and made with tahini, they need time to set their structure. Patience results in the perfect crumb!
