Coconut and Courgette Muffins..!

This has to be the best courgette muffin mix yet.. My friend sent it to me.. It comes from a chef called. Marnley at Martha's Vineyard, so only the presidential best..!

Coconut Zucchini Muffins

Ingredients
For The Muffins:

• 1 cup white whole wheat flour
• 1 cup all purpose flour
• 1 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 2 large eggs
• 1/4 cup honey
• 1/4 cup brown sugar
• 1/4 cup coconut oil
• 1/4 cup applesauce
• 1 teaspoon vanilla extract
• 2 cups grated unpeeled courgette (about 1 medium)
• 3/4 cup desiccated coconut

For The Glaze:

• 1 cup icing sugar
• 1/8 teaspoon salt
• 1/8 teaspoon almond extract
• 2 to 3 tablespoons milk
• Toasted desiccated coconut, for topping

Instructions

• 1
  Place rack in upper third of oven and preheat the oven to 180 C Gas Mk4. Lightly grease a standard 12-cup muffin pan.
• 2
  In a large bowl, stir together the white whole wheat flour, all purpose flour, salt, baking soda, baking powder, and cinnamon. In a medium bowl or large mixing cup, whisk together the eggs, honey, brown sugar, coconut oil, and vanilla until well blended. Add all at once to the dry ingredients, stirring by hand just until combined. The mixture may be a little lumpy. Fold in the zucchini and coconut.
• 3
  Scoop the batter into the prepared muffin pan. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• 4
  Meanwhile, prepare the glaze: Stir together the icing sugar and salt, then whisk in almond extract and the milk, 1 tablespoon at a time, until the desired consistency is reached. Dunk the top of each muffin into the glaze, then sprinkle with toasted coconut.