Preheat oven to 325 degrees. Line a 12-cup muffin tin with muffin cups.

In a large bowl, combine the whole wheat flour, sea salt, cinnamon and baking powder.

In another bowl, whisk together 1 TBSP of the melted coconut oil, almond milk, apple sauce, vanilla extract, and 1/2 cup of honey.

Combine the wet and dry mixtures, mixing with a wooden spoon until evenly combined. Fold in the blueberries.

Spoon the batter evenly into the muffin cups. Bake for 10 minutes.

Meanwhile, make the pistachio topping by combining the chopped pistachios, dry oats, remaining 1 TBSP of melted coconut oil, remaining 1 TBSP honey, and remaining 1/4 TSP cinnamon, along with a pinch of sea salt.

Remove the muffins from the oven after 10 minutes of baking. Spoon the pistachio crumb topping onto the muffins, gently pushing into the muffins. Bake for another 12-15 minutes until the batter comes out clean with a toothpick in the center of the muffins.

Allow to slightly cool before enjoying.