1. Preheat your oven to 350 degrees and line a 12 cup muffin pan with liners.
2. In a medium bowl, combine the almond flour, coconut flour, tapioca flour, baking soda, salt, and cinnamon and set aside.
3. In a separate large bowl, stir together the mashed banana, eggs, maple syrup, 1 tbsp pineapple juice, vanilla and lastly, the coconut oil
4. After adding the coconut oil to the wet ingredients, immediately stir the dry mixture into the wet until just combined. Now, fold in the crushed pineapple to evenly distribute.
5. Fill each muffin cup 3/4 of the way up until the batter is used up.
6. Bake in the 350 oven for 20 minutes until a toothpick inserted in the center of one comes out clean.
7. Allow to cool in the pan 2 minutes and remove from pan to finish cooling on wire racks. Make the drizzle while the muffins cool.

For the drizzle:

1. In a microwavable glass bowl, add the coconut butter and 2.5 tbsp of reserved pineapple juice. Assuming your coconut butter was solid to start, microwave this mixture in 5-7 second increments (no longer!), stirring to combine after each one. It took me 3 times to fully melt mine into a shiny mixture, but times will vary.
2. Once the coconut butter and pineapple juice are smooth and combined, you may add the last 1/2 tbsp of juice if needed (or not). Lastly, stir in the maple syrup. You should have a smooth, shiny, drizzly mixture!***
3. Drizzle this mixture over the muffins with a small spoon. It will completely harden in the refrigerator and will be sticky at room temperature as pictured.
4. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!