• First, separate the coconut cream from the water, by flipping the can upside down and chilling in the fridge until ready to use. 

for the muffin batter

• Preheat the oven to 375°F and line a muffin tin with cupcake liners.
• In a large mixing bowl, stir to combine flour, baking soda, cinnamon, nutmeg, ground ginger and salt.
• In another bowl, whisk together the oil, brown sugar, granulated sugar, and the greek yogurt. Beat in the eggs one at a time. Whisk in maple syrup and vanilla extract. Fold in half of the flour mixture along with the shredded carrots until no streaks of flour remain, then fold in the remaining flour until just combined. (Do not over beat or the muffins will be tough)
• Fill each prepared muffin liner 3/4 of the way full with batter and baked for 20-25 minutes or until an inserted toothpick comes out cleanly with only a few crumbs.
• Let cool in the pan for 10 minutes before removing to cool completely on racks.

for the frosting

• Place the chilled coconut cream, yogurt, vanilla extract and confectioners sugar in a bowl or the bowl of a stand mixer fitted with the whisk attachment. Whisk until the mixture is light and fluffy.
• Dollop each cooled muffin with enough frosting for your liking, and (optionally) top with shreds of coconut. ENJOY! Alternatively, if you don’t use the coconut frosting, enjoy the muffin warm with melted butter.