Start by preheating your oven to 400 degrees Fahrenheit and greasing a regular muffin tin with coconut oil.
Next, in a large mixing bowl, combine the coconut flour, spelt flour, baking powder, sea salt, and ground cinnamon.
In a separate mixing bowl, add ripe bananas and mash until smooth using a fork or potato masher. Once the bananas are fully mashed, add the eggs, raw honey, vanilla extract, and fresh orange zest, and stir to combine.
Pour the wet ingredients into the dry ingredients and mix together until just incorporated. Then, add in the fresh blueberries and fold into the batter.
Fill each muffin cup evenly - the muffins will rise some so try to fill them about ¾ of the way full.
Spread 2 tbsp. of the softened coconut on a sheet of parchment paper and place in the freezer for 10-15 minutes to harden.
While the coconut oil is hardening, mix the remaining coconut flour, coconut sugar, and cinnamon in a small mixing bowl. Once the coconut oil is hardened, remove it from the freezer and break into small pieces. Then, add into the mixing bowl and stir to combine. (As the coconut oil melts in the oven, just like with butter, it will produce a crispy, crunchy topping for the muffins.)
Top each of the muffins with the coconut flour and cinnamon mixture.
Place into the oven and bake for 12-15 minutes, or until a toothpick or knife inserted into the center comes out clean.