Preheat the oven to 375 degrees Fahrenheit and line a 12-cup muffin tin with paper liners. Set aside.
In a small bowl, make flax eggs by combining 2 tbsp. ground flaxseed with 6 tbsp. water. Set aside to thicken.
In a large bowl, combine the dry ingredients.
In a separate bowl, whisk together the wet ingredients (including the flax egg), except the diced pears. Pour mixture over the dry ingredients and stir until just incorporated, being careful not to over mix. Fold in the pears and gently mix to combine.
To make the crumb topping, combine the flour, melted coconut oil, and brown sugar in a small bowl. Mix with a fork until crumbly.
Scoop the batter evenly into the prepared muffin tins about ¾ of the way full. Generously top each muffin with crumb topping.
Bake muffins for 22-25 minutes.
Remove from oven and allow to cool in muffin tin for 10 minutes then remove from pan and cool completely on wire rack. Enjoy!