Gluten free and dairy free muffins with a buttery coconut crumb topping.
Preheat oven to 375 degrees. 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.
Combine the topping ingredients in a small bowl; sprinkle over each muffin. Bake at 375 degrees 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.