Preheat Oven to 350 F (176 C) and line a large 6 muffin pan with muffin wrappers.
In a large bowl hand whisk together flour, sugar, salt, and baking powder. Set aside.
Using a separate large bowl mix together, mashed banana, eggs, orange juice, orange zest, vanilla, and butter.
Pour the wet ingredients into the dry ingredients. Stir with hand whisk until combined.
Add shredded coconut and fold into batter with a rubber spatula.
Fill each muffin wrapper ¾ full with batter.
Sprinkle top of batter with either sparkling sugar or muscavado sugar before placing in the oven.
Place pan on middle rack and bake for 12-14 minutes or until tops spring back when touched with fingertip.
Place muffin tin on cooling rack for 5 minutes then gently lift each muffin from pan.
Serve warm and enjoy.