Tropical Smoothie Muffins

For the muffins:
Spread the coconut out on a baking sheet. Bake at 375ºF for about 10 minutes, stirring often. Remove and let cool. Combine the flour, oats, salt, and baking soda. Set aside.

Beat the butter and sugar until creamy. Add applesauce and combine again. Place mango in a microwave safe bowl and heat for 1 minute. Crush using a fork. Add to the butter mixture with the pineapple, yogurt, and vanilla until creamy. Stir in the flour mixture.

Spoon into 15 cupcake liners in a muffin pan. Bake at 350ºF for 28-30 minutes. Cool on a wire rack. Dip tops in glaze and sprinkle with toasted coconut. Store in a sealed container.

For the glaze:
Stir the powdered sugar and juice together until smooth. Dip muffins immediately.