Preheat oven to 425ºF (220ºC). Line a 12 cup muffin tin with paper liners.

While the oven is preheating, make the cocoa nib streusel.

In a small bowl, combine the Redpath® Dark Brown Sugar, flour, oats, unsweetened coconut, cocoa nibs, cocoa powder and salt until thoroughly mixed.

With a fork, or your hands, combine the butter and vanilla into the dry ingredients until coarse crumbs form. Set aside.

In a large bowl, whisk together the all-purpose flour, cocoa powder, whole wheat flour, baking powder, baking soda, ground turmeric, instant espresso, cinnamon, salt and black pepper, until well-combined. Make a well in the middle. Set aside.

In another bowl, whisk together the Redpath® Organic Sugar, canned coconut milk, coconut oil, egg, pure vanilla extract and finely grated ginger until thoroughly mixed.

Pour the wet ingredients into the well of the flour mixture. Fold the mixture together, using as few strokes as possible, until just-combined. Fold in the toasted coconut.

With a small ice cream scoop, fill each lined muffin well about ¾ full. Evenly divide and sprinkle the tops of the muffins with the cocoa nib streusel.

Place into the preheated oven and bake for 10 minutes. Reduce temperature to 350ºF (175ºC). Bake for 15 to 20 minutes, or until a skewer inserted into the centre of a muffin comes out clean.

Take out of the oven and allow to cool in the tin for about 5 minutes before removing from pan and placing onto a wire cooling rack to cool completely.