Low-Sugar, Gluten-Free Pineapple Muffins

1. Preheat oven to 350 F and line 12 standard size muffin cups with cupcake liners.
2. In a small bowl, blend the cinnamon sugar topping ingredients and set aside.
3. In the bowl of a standing mixer, beat the sugar, stevia, eggs and coconut oil with the whisk attachment for about 2 minutes, until thickened and light in color. Beat in the applesauce, buttermilk and vanilla just until well combined.
4. In a separate bowl, mix all the dry ingredients (flour through salt) with a wire whisk until blended. Add the dry ingredients into the wet ingredients and mix on low just until combined.
5. With a spatula or wooden spoon, stir in the pineapple.
6. Distribute batter evenly into the prepared muffin tin and sprinkle with the cinnamon sugar. Bake for 22-25 minutes, until a toothpick inserted in the center of one of the muffins comes out mostly clean.
7. Remove pan from oven to a wire rack and let muffins cool completely in the tin. (The muffins are very tender and difficult to get out without smashing if they are still warm.)

Note: These are best the day they are made, but can be stored in an airtight container at room temperature for up to 2 days.