Mix the oatmeal with the boiling water, stir and set aside.

Mix the remaining ingredients in a large mixing bowl and stir to combine. Add the oatmeal and stir until well blended.

Spray 8 regular sized muffin tins with a non-stick cooking spray and fill each ¾ full with the batter.

Bake 350 degrees for 20 minutes or until knife inserted in the middle comes out clean.

Remove from oven and let cool in muffin tins for 5 minutes, and then remove from pans and place on cooling rack. Top with warm coconut pecan frosting.

Frosting Directions: In a medium saucepan, mix the almond milk, coconut milk, margarine, sugar, brown sugar and vanilla together.

Cook over medium heat stirring constantly until margarine is melted and sugars are dissolved.

While stirring constantly, slowly pour in the cornstarch mixture and cook until sauce boils and thickens.

Remove from heat and stir in the coconut and pecans. Allow to cool for about 10 minutes (mixture will be slightly warm) before spreading on little cakes.