Preheat oven to 350 degrees.

In a medium bowl, mix together vegan butter, coconut sugar, flour and coconut chips with the back of a fork or your fingertips until mixture forms small crumbs, set aside.

For these muffins I used an over-sized parchment muffin cup, by Paper Chef, you can find them at any cooking store or here.

Place the liners in the muffin pan

Mix the first six ingredients in a large bowl and whisk to remove any lumps.

Add the milk and vanilla and mix well using a hand mixer.

Add the cacao powder and oil and mix well.

Using a spatula fold in the coconut flakes, shaved and chunk chocolate, until well combined.

Fill muffin liners to the bottom rim of liner.

Sprinkle the streusel evenly on the top of batter.

Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean or when top of muffin bounces back when touched.

While muffins are baking mix together the coconut cream, maple syrup and cacao powder until well combined, set aside.

Allow muffins to cool for 10 to 15 minutes before pouring on the glaze. The glaze will be absorbed into the muffin.

Serve and enjoy!