In a large bowl, combine flax meal and water, set aside to thicken. Preheat oven to 350 degrees and line a muffin pan with cupcake liners.
Once the flax mixture has thickened, add melted butter, maple syrup, coconut yogurt and almond milk. Whisk until smooth, then add remaining ingredients and stir until a thick batter forms.
Fill cupcake liners 3/4 full with muffin batter, then sprinkle muffins with chia and remaining one tablespoon of shredded coconut. Bake 15 - 17 minutes, or until toothpick inserted into the center comes out clean. Cool completely on a wire rack.