Step 1

Preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners and set aside.

Step 2

To prepare the streusel, combine all of the ingredients in a small bowl. Using a rubber spatula, mix well until fully moistened and crumbly. Set aside.

Step 3

To make the muffins, in a large bowl, combined the coconut flour, cinnamon, baking soda, baking powder and salt. Set aside.

Step 4

In the bowl of a food process or blender, add the bananas, eggs, melted coconut oil, almond milk, vanilla, almond butter and shredded carrot. Blend on high for around 30 seconds to mix well.

Step 5

Pour the wet ingredients into the dry ingredients and mix until just combined.

Step 6

Fill the prepared muffin tins 3/4 of the way full with batter. Top with around 2 tablespoons of reserved streusel topping.

Step 7

Bake for 16-19 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Step 8

Allow to cool in the pan for approximately 15 minutes.

Step 9

Store baked muffins in an air tight container in the refrigerator for 1 week or in the freezer for 1 month.