Pineapple Coconut Muffins

Not your run-of-the-mill muffins! These healthy muffins are great for breakfast, snacks, and lunch, because they are dense and filling, not to mention moist and sooooo yummy. Keep them in the freezer so you always have a supply. Just take them out and microwave them and they're ready in seconds! They're perfect to bring to brunch or over to a friend. They passed the "teenager test" with flying colors, but kids with a texture issue may not appreciate the crushed pineapple. Try them out! You'll be glad you did.    
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1 cup all-purpose flour with added fiber or white whole-wheat flour 1/2 cup old-fashioned rolled oats, plus 2 tbsp for topping 2 tsp baking powder 2 tsp ground cinnamon 1/2 tsp salt 1/4 tsp ground allspice 2 large eggs 1 cup unsweetened applesauce 1 20 oz. can crushed pineapple, drained well (just over 1 cup) 1/2 cup raw honey or real maple syrup 2 tsp vanilla extract 1/4 cup cold pressed virgin coconut oil, melted or oil 1/2 cup unsweetened shredded coconut, plus 2 tbsp for topping 2 tbsp sugar for topping


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.