Preheat the oven to 190 degrees celsius (375 Fahrenheit) and line a muffin tin with liners.
Start by making the crumble mixture. In a small bowl combine the flour, brown rice syrup, oats, coconut and melted butter. Stir to combine and set aside while you make the muffins.
Combine the flour, baking soda, baking powder, cinnamon, nutmeg and ginger in a bowl and whisk to combine.
In a large jug combine the egg, buttermilk, oil and brown rice syrup and whisk to combine. Add to the flour, along with the mashed bananas and mix until just combined.
Divide the mixture between the prepared muffin liners, filling them until almost full. Sprinkle the top with the ANZAC topping and bake for 20 minutes or until lightly golden brown.
Notes
If you can't find Brown Rice Syrup you can substitute honey or agave, or indeed sugar. Using brown rice syrup makes these muffins a great sugar free treat.