Preheat oven to 350 degrees. Grease or line a muffin tin; set aside.
In a large bowl, whisk together the first 9 ingredients.
In a separate bowl, combine milk, tahini, lime zest and juice, and coconut oil. Pour mixture into the dry ingredients; stir until just combined. Fold in shredded coconut.
Spoon batter into the prepared muffin tin. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Store, in an airtight container, at room temperature for 3 days or in the freezer for up to two months.