In a coffee grinder, grind 2 tablespoons of flax seeds into powder. Transfer the ground flax seeds into a medium size mixing bowl and mix in non-dairy milk until well combined. Let the mixture rest for at least 5 minutes.
Meanwhile, whisk together all the dry ingredients in the second mixing bowl.
Mix together the coconut streusel topping in the third mixing bowl.
Preheat oven to 350 °F. Lightly grease the muffin pan with vegan butter or cooking oil spray.
Mix the remaining wet ingredients into the ground flax seeds and non-dairy milk mixture. Pour the wet ingredient mixture into the dry ingredient mixture. Use a rubber spatula to mix until just combined.
Fill the greased muffin cups ¾ full with the muffin batter. Evenly distribute the coconut streusel topping on each of the pre-baked muffins. Bake for 25 minutes on the middle rack. Transfer the muffin pan onto the top rack and bake for another 4 minutes until the coconut shreds are slightly brown. Let the muffins cool in the pan for 5 minutes, and then transfer to a wire cooling rack. Serve warm.