Step 1

Preheat the oven to 375F. Line a 12 cup muffin tins with liners (preferably foil), and coat them with cooking spray

Step 2

Combine the flour, coconut, baking powder, baking soda, cinnamon, ginger, and salt in a large bowl and mix well. Add the shredded carrots, raisins, and walnuts, and mix so all the ingredients are well coated with flour. Set aside

Step 3

In a medium bowl,  combine egg or flax egg, maple syrup, oil, brown sugar, orange juice, and vanilla and whisk until well incorporated. Add to the flour mixture and mix until just combined (do not over mix)

Step 4

Fill the liners about 2/3 with muffin batter (about 1/4 to 1/3 cup each). Bake for 22-25 minutes

Step 5

In the meantime, prepare the glaze. Whisk together the tahini, sugar, coriander, and vanilla until well combined. Whisk in the milk, one tablespoon at a time, until smooth. Drizzle over cooled muffins