Pineapple Banana Muffin with Coconut Streusel Topping

For the topping, combine the 1/4 cup softened unsalted butter, 1/2 tsp cinnamon, 1/2 cup brown sugar, 1/2 cup coconut flakes, and 1/3 cup flour. Mash together until it is the consistency of lumpy sand.

In a small bowl, combine 1 cup all-purpose flour, 1/4 cup brown sugar, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom, and 1/8 teaspoon salt. In another bowl, whisk the 2 tablespoons beaten egg, 1/4 cup canola oil, 2 tablespoons unsweetened coconut milk, and 1/2 teaspoon vanilla extract. Stir the wet ingredients into the dry ingredients just until moistened. Fold in 1 cup mashed ripe bananas, 2 tablespoons coconut cream, and 1/2 cup chopped pineapple.

Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Top with the prepared crumble topping. Bake at 375°F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack. Serve warm.