Preheat the oven to 180 degrees celsius.

Mash the banana with a fork until it's creamy. Add the remaining wet ingredients into the mashed banana and whisk together with a fork or hand whisk.

Combine all the dry ingredients into a separate bowl and mix through the frozen blueberries, coating them in the dry mix helps them from sinking to the bottom of the muffins.

Make a well in the middle of the dry mix and add in the wet mix, folding them together until they are well combined.

Using a 6 space larger muffin tin evenly divide the mix.

Mix together crunchy topping ingredients and divide between the muffins.

Bake for 25-30 minutes until a skewer or knife inserted in the middle comes out clean.

Enjoy warm fresh out of the oven or leave to cool and store in an airtight container for up to 4 days.