Step 1

Preheat the oven to 350°F. Line a two 12-cup muffin pans with liners or grease with nonstick cooking spray.

Step 2

In a small bowl add in the drained pineapple pieces and 3 tablespoons flour. Stir together then set bowl aside.

Step 3

In a separate bowl, add the remaining flour, baking soda, baking powder, cinnamon and salt. Whisk until mixed together. Set aside.

Step 4

In third large bowl, add the oil, eggs, sugar and vanilla extract and whisk until combined. Then add in the reserved pineapple juice and stir to mix. Next, stir in the flour mixture just until combined.

Step 5

Fold in the crushed pineapple and half the coconut flakes.

Step 6

Spoon the batter into each baking cup until the cup is full. Sprinkle the remaining sweetened coconut over the top of each muffin.

Step 7

Bake in the preheated oven for 18 to 22 minutes for full sized muffins or 12 to 15 minutes for mini muffins; until a toothpick inserted in the center comes out clean.