Instructions

• Preheat the oven to 375°F. Line a standard 12-cup muffin tin with paper liners or grease the cups lightly with coconut oil or nonstick spray.
• Make the flax egg: in a small bowl stir together 1 tablespoon ground flaxmeal and 3 tablespoons water. Let sit about 5 minutes, until thickened.
• In a large bowl whisk together 2 cups white whole wheat flour, 1 cup rolled oats, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
• In a medium bowl mash 2 medium ripe bananas (about 1 cup). Whisk in the thickened flax egg, 3/4 cup canned lite coconut milk (or almond milk), 1/2 cup pure maple syrup, 1/4 cup melted coconut oil (cooled slightly), and 2 teaspoons vanilla extract until combined.
• Pour the wet ingredients into the dry ingredients and whisk gently just until blended; do not overmix.
• Fold in 2 cups chopped fresh pineapple with a wooden spoon until evenly distributed.
• Divide the batter evenly among the 12 muffin cups (about 1/3 cup batter per cup).
• Make the streusel: in a small bowl stir together 1/4 cup white whole wheat flour, 1/4 cup rolled oats, 1/4 cup sweetened flaked coconut, and a pinch of salt. Add 2 tablespoons pure maple syrup and mix with a fork or your fingers until the mixture is crumbly.
• Sprinkle the streusel evenly over the top of each muffin.
• Bake in the preheated oven 20–25 minutes, or until the tops are springy and a toothpick inserted into the center of a muffin comes out clean.
• Let the muffins cool in the tin about 5 minutes, then remove them to a wire rack to cool completely.
• Store cooled muffins in an airtight container or zipper bag at room temperature for 3–4 days, or freeze for longer storage.