OPTIONAL: To toast the shredded coconut, preheat the oven to 325°.
Spread the coconut evenly on a parchment lined baking sheed and bake for 3 minutes.
Remove the pan from the oven, and stir the coconut to ensure even baking. Return to the oven and bake for an additional 3-5 minutes, until the coconut is golden brown.
In a medium mixing bowl, whisk baking soda, flour, and salt until thoroughly combined. Set aside.
In a separate, larger mixing bowl, combine the mashed bananas, melted vegan butter, cane sugar, vanilla extract, and coffee.
To prepare the egg replacement: Mix tap water, baking powder, and canola oil together in a small bowl and whisk with a fork. Let stand for just under minute-- the mixture may froth slightly.
Add the egg replacement to the wet ingredients and stir to combine.
In small batches, add the dry ingredients to the wet ingredients, mixing until the batter is just combined- DON'T overmix! Gently stir in the coconut.
Cover the batter and refrigerate for at least one hour, but up to overnight. This is a great way to plan ahead if you want fresh muffins for breakfast!
When you are ready to bake, preheat the oven to 425°
Line a 12-cup muffin tin with paper lines and fill each muffin cup completely with batter, leaving no more than ⅛" of space at the top of each cup. If you do not have enough batter to fill all 12 cups (though you should), add a ½ cup of water to the empty cups to ensure that the heat from the oven remains evenly distributed.
Bake for 8-9 minutes, until the muffins crest the pan by about ½ an inch. At this time, turn the oven temperature down to 350 (WITHOUT opening the oven- this is KEY) and continue to bake for 6-10 minutes, or until a toothpick comes out clean. When touched, the tops of the muffins should be slightly springy and bounce back.
Quickly transfer the baked muffins to a cooling rack and let cool before eating.