Preheat oven to 400 and line a 12 cup muffin tin with parchment liners

In a large bowl, whisk together the flour, ground flax, baking soda, salt and ground ginger. Set aside

In another bowl, whisk together the maple syrup, Greek yogurt, vanilla and egg. Set aside and let it come to room temp before adding the coconut oil. You want the oil to remain liquid. Whisk in the coconut oil. Add the liquid to the dry and stir until just combined. Try not to over mix

Gently fold in the pineapple.

Scoop into the lined muffin tin and bake for 15-20 minutes, checking with a toothpick for doneness

Let cool for 10 minutes