Preheat the oven to 180∞Celcius
Line muffin trays with 18 muffin cases (there’s no need for muffin cases if you use silicon muffin trays) – you may need two muffin trays
In a small mixing bowl add the flour and baking powder & set aside
In separate large mixing bowl add the coconut sugar and melted coconut oil and stir
Add 3 eggs (or egg replacer) one at a time beating individually
Add the vanilla extract, orange zest and stir
Add the flour mixture and coconut milk and stir well to combine
Evenly divide the mixture across the muffin tins
Bake for about 20 minutes, you can test with a knife or skewer and if it comes out clean they’re ready, if not pop them back in for another 5 minutes
Leave the muffins to cool on a cooling rack
For the cream cheese frosting, add all of the ingredients to a mixing bowl (leaving half of the orange zest for topping) and whisk until thick and fluffy
Evenly top the muffins with the frosting and add finish with a little orange zest on top, enjoy