Preheat the oven to 180ºC / 375ºF.
Spray muffin tin with coconut oil/grease with butter.
Create your flax egg by mixing 1 Tbsp linseed/flax meal with 3 Tbsp warm water. Allow the mixture to sit for 10 minutes.
Combine dry ingredients - flour, baking soda, baking powder, salt and cinnamon in a large bowl.
In a separate bowl combine wet ingredients - banana, coconut sugar, vanilla, flax egg and butter.
Join both the dry and wet mixtures and stir until combined.
Divide the batter evenly into the muffin tin.
To create the crunchy topping, mix the flour, coconut sugar and butter until combined. Stir in the oats and pecans. Divide the topping over the 12 muffins.
Bake for 20 minutes until topping is golden.
Enjoy!