Banana muffins with chocolate chip streusel

While trying to figure out what type of muffins I wanted to take for our Florida trip I stumbled across this recipe. You have heard me mention Danielle Walker and her amazing recipes and she claims this is one of her favorites. That was all I needed to hear. I LOVE the combination of bananas and chocolate. These muffins are moist and a great texture. Needless to say they were so good they didn't end up making the trip! 


Ingredients:

• 4 medium eggs
• 3 Tbs honey (optional, but may be needed if bananas aren't too sweet)
• 1 tsp vanilla 2 tbs coconut oil, softened
• 1/2 tsp apple cider vinegar
• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1/2 tsp cinnamon
• 1 tsp baking soda
• 3 very ripe bananas
• 1/4 cup coconut or almond milk
• 1/4 cup chocolate chips (optional)

Streusel:

• 1/4 cup pecans
• 1 tbs honey
• 1 tsp cinnamon
• 2 tbs chocolate chips

Instructions:

1. Preheat oven to 350 degrees
2. Cream together the coconut oil, honey and vanilla until it is light and fluffy.
3. Add eggs one at a time mixing well after each one. Add the apple cider vinegar.
4. In a separate bowl combine the flours, cinnamon, baking soda and salt.
5. Slowly incorporate the dry ingredients into the wet ingredients, scraping down the sides of the bowl if necessary.
6. Mash the bananas and the milk in a bowl until it reaches consistency of baby food. Fold the banana mixture into the batter and add the chocolate chips if you are using them.
7. Spoon the batter into the muffin tins and fill to about 3/4 full.
8. For the streusel topping, chop the pecans, honey, and cinnamon in a blender. Mix in the chocolate chips, then sprinkle the mixture over the muffins.
9. Bake for 15-20 minutes, until the tops have browned lightly.
10. They can be stored in the fridge for 3-4 days or the freezer for 3-4 months.

http://againstallgrain.com/2012/03/28/banana-muffins-with-chocolate-chip-streusel-topping/