Preheat oven to 400 degrees
In large bowl, combine flour, sugar, baking powder and baking soda. In separate bowl, mix together the almond milk, egg replacer, margarine, lemon peel and juice until smooth.
Stir mixture into dry ingredients just until moistened. Fold in coconut and fill greased or lined muffin cups two-thirds full (no fuller, they do puff up).
Bake in preheated oven 18 to 22 minutes, or until golden brown and muffins test done.
Cool 5 minutes; remove to wire racks.