Heat oven to 325°F. and line 8 muffin tins with culinary paper liners.
Measure or weigh almond flour and place in a large mixing bowl.
Add baking powder, cinnamon and sea salt.
In a medium bowl, whisk eggs, add honey and melted coconut oil or butter.
Drain pineapple and add to bowl.
Add wet ingredients to dry ingredients and stir in coconut.
Fill muffin cups ¾ full. Mix chopped pecans with coconut sugar and sprinkle on top of each muffin. Bake at 325°F. for 22-28 minutes. Cool in pan for 5 minutes, then remove from pan and remove culinary paper muffin liners. Let cool on rack.