Preheat oven to 350 degrees F.

To make flax “eggs”, combine flax meal and 6 Tbsp. water and whisk until evenly combined. Set aside to thicken for 5 minutes.

To make batter, combine dry ingredients: flour, sugar, baking powder, baking soda and cinnamon and whisk until evenly incorporated.

Pour over coconut milk, vanilla extract, flax “eggs” and apple cider vinegar. Gently fold together until everything is saturated, avoid over mixing. Let batter rest for 10 minutes.

Evenly distribute batter between muffins tins, they should be more than two thirds full. Top with coconut flakes.

Bake for 18-20 minutes until the coconut flakes are golden brown on top.

Let cool fully before serving, about 10 minutes.

Store leftovers in airtight container for up to 4 days, refrigerate for up one week and freeze for up to 3 months.