Preheat the oven to 400° and line a muffin pan with 12 liners.
In a small bowl make the crumb topping. Combine the oats, coconut sugar, apple pie spice and coconut oil together and mix until well combined.
In a large bowl, combine oats, flour, coconut sugar, cinnamon, salt, baking powder, and baking soda and stir to combine. Add in the applesauce, milk, coconut oil, and egg and stir until fully mixed. Scoop evenly into muffin pan and top with oat topping. Bake for 15 minutes with gluten free flour or 16-18 minutes with oat flour.
Store covered at room temperature for up to a week.
Top with glaze if desired. Make sure the coconut butter is soft. You may need to microwave it for 30 seconds and stir first. Make the glaze: In a small bowl, combine the coconut butter, maple syrup, vanilla and water. Add the water as needed until smooth. Drizzle over muffins.