Preheat oven to 375 degrees F. Line a muffin tin with paper liners.
In a large bowl, combine the gluten free flour, sugar, shredded coconut, baking soda and salt. In a separate bowl, combine the non-dairy milk, egg, applesauce, and oil.
Stir wet mixture into dry ingredients just until combined. Fold in coconut. Fill paper-lined muffin cups two-thirds full.
Combine the topping ingredients in a small bowl; sprinkle over each muffin. Bake at 375 degrees F for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before moving to a wire rack to cool completely.
Notes
Store muffins in an airtight container - they should stay fresh for about 3 days.You can also freeze these - they will stay fresh in a ziploc freezer bag for up to 3 months.