1) Preheat oven to 350°F. Coat 18 muffin cups with cooking spray.
2) Whisk eggs, applesauce, drained pineapple, honey and vanilla in a large bowl. Whisk in melted coconut oil. Gently stir in the flour mixture just until moistened. Fold in 1/2 cup coconut.
3) Divide the batter among the muffin cups. Mix 2 tablespoons each oats and coconut, plus 1 tablespoon sugar or nectresse. Sprinkle the uncooked muffins with topping mixture.
4) Bake the muffins until they spring back when lightly touched and a toothpick inserted in the center comes out with only moist crumbs attached, about 30 to 35 minutes. Let stand in the pan for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature.