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Preheat the oven to 375°F.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and espresso. Set aside.
Mash the bananas well. Add this to a bowl and crack in the eggs and mix. Add in the vanilla extract, the olive oil, the sugars, and the skyr. Mix well.
In batches, add the dry ingredients to the wet. Mix to form a thick batter and set aside.
In another small bowl, add the chilled butter and the flour for the crumble topping. Toss to coat the butter in flour, then add the sugar and rolled oats. Work the butter into pieces with your hands, consistently tossing to coat in the flour and sugar. You're looking to make a crumb-like texture, with pieces no bigger than the tip of a pencil eraser. Set this in the fridge while you prep the rest of the recipe.
Whisk together all the ingredients for the sugar layer in a small bowl.
Cut a few sheets of parchment paper into squares and lay them the cups of a jumbo muffin tin. If you are baking this in a normal sized muffin tin, see recipe notes.
Add a small amount of batter to each cup, then sprinkle in about 1 & ½ tsp of sugar mixture. Layer more batter on top until the muffin tin is about ¾ of the way full. Add a generous layer of the crumble topping.
Bake at 375°F for 25-30 minutes or until a toothpick comes out clean. Enjoy!