Line your muffin tin & preheat your oven to 350 degrees.
Grate zucchini & drain the crushed pineapple well and set aside in a bowl.
NUTTY STREUSEL: Combine flax meal, ground pecans, AP flour, dark brown sugar, salt and cinnamon, rub the coconut oil in until combined. Set aside.
In a bowl add AP flour, salt, baking soda, baking powder, cinnamon and ground flax seeds. Whisk until combined and set bowl aside.
Melt coconut oil & add dark brown sugar, white sugar and maple syrup. Whisk coconut oil and sugars until well combined. Mixture might be little chalky in color and grainy too but that is okay.
Whisk in your egg & vanilla extract until the mixture is smooth and light in color.
Add the skyr and whisk until well combined. Gently fold in your dry ingredients until fully incorporated.
Fold in grated zucchini and crushed pineapple and measure out your batter across the 12 muffin tins. Top with streusel mixture and raw sugar.
Bake muffins for about 20 – 23 minutes. Make sure to do a toothpick test to ensure they are cooked through. Once done baking, let them cool for at least an hour.
MAKE THE GLAZE: Whisk IP’s creamy pineapple coconut skyr, powdered sugar, vanilla extract & pinch of salt until well combined. Then whisk in heavy cream and beat until you get a slightly thickened, whipped texture.
Drizzle glaze over cooled muffins and top with toasted coconut if desired for more tropical fun!