Preheat the oven to 350 and line the muffin pan with cupcake liners. Add coconut in a cup and fill it up with milk. Soak while preparing the batter. (Squeeze out the milk before adding the coconut to the batter. You can use this coconut-infused milk in cereal!)
In a large mixing bowl, whisk together eggs, agave syrup, buttermilk, oil and vanilla. Whisk until combined.
Sift in the flour, baking powder, baking soda and salt. Whisk until incorporated.
Mix in oats and coconut flakes.
Divide the batter between the muffin cups, filling it 3/4 of the way.
Top off with coconut flakes.
Bake for 18-20 minutes, until the toothpick inserted in the center comes out clean.