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1
Preheat your oven to 375 degrees Fahrenheit. Grease or paper-line a six-count jumbo muffin pan. Or better yet, do what I did and invest in some large silicon muffin baking cups (no greasing required!), and simply place the filled cups together on a half-sheet tray for easy retrieval.
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2
In a small saucepan, combine the coconut oil and orange zest. Gently heat just until oil liquefies and turns completely clear. Turn off the heat and leave it alone for now.
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3
In a medium bowl, combine the flours, baking powder, salt and chocolate chips. Stir to combine.
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4
In a large bowl, whisk together the coconut milk, egg, sugars, and vanilla extract. Whisk in melted coconut oil/orange zest mixture.
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5
Dump dry ingredients into wet mixture, and stir to combine. Divide batter among muffin cups. Bake until a tester inserted into the center comes out clean or with just a few moist crumbs attached, about 30 minutes. Let cool completely and then remove muffins from their liners.
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6
In a small saucepan, combine chocolate chips and coconut milk. Gently heat and stir constantly until chocolate melts.
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7
Remove from heat and stir in vanilla extract and salt. While the chocolate mixture is still warm, but not hot, top each muffin with some of the ganache and then sprinkle with toasted coconut, if using. Ganache will firm/set up as it cools. ENJOY!
