Preheat oven to 375 degrees. Line muffin tin with paper cupcake liners.
Sift together flour blend, cinnamon, baking powder, baking soda, and salt. Set aside.
In large mixing bowl, stir together coconut milk, oil, brown sugar, maple syrup, applesauce, orange juice and vanilla extract. Mix in shredded carrots.
Slowly add flour mixture and stir until combined. Fold in coconut and walnuts.
Scoop batter into prepared muffin tin. Bake for 15-17 minutes, or until toothpick inserted in center of muffin comes out clean.
Place muffins on cooling rack and cool completely.
While muffins are cooling, toast coconut. Place 3 tablespoons coconut in even layer on cookie sheet. Bake at 375 degrees for 5-7 minutes, until just golden brown. Cool and set aside.
To make orange glaze, whisk together powdered sugar with orange juice, melted butter and vanilla. Mix until smooth.
Frost cooled cupcakes with glaze and top with toasted coconut. Best enjoyed within 1-2 days.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2015/03/gluten-free-vegan-carrot-coconut.html