Step 1

Preheat oven to 375˚F. (190 degrees C). Spray a 12-cup muffin pan with baking spray or line with muffin papers.

Step 2

Place finely chopped pineapple in a fine-mesh sieve and push with a spoon to extract as much juice as possible. Allow to drain while preparing the rest of the recipe.

Step 3

In a large bowl, mix together 1 1/2 cups plus 2 tablespoons flour*, baking soda, baking powder and salt.

Step 4

In another bowl, beat together bananas, drained pineapple, coconut sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

Step 5

In a small bowl, mix together brown sugar, 1/4 cup flour and cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Step 6

Place muffin pan on a sheet pan place pan on center rack in preheated oven. Immediately reduce the temperature to 350˚F and bake for 18 to 22 minutes, or until golden and a toothpick inserted in the center comes out clean.