2tbspbuttermelted (I prefer salted butter, but unsalted is fine)
Preheat oven to 350°, prepare a 12-cup muffin tray with cupcake liners.
In a large bowl combine all dry ingredients, whisk to combine.
In a medium bowl mash the bananas with a fork, add additional wet ingredients and whisk well to combine, alternatively, you can add all wet ingredients into a blender and blend until smooth.
Add wet ingredients to dry ingredients and stir, using a wooden spoon, until well combined.
In a small bowl combine pecans, almond flour, coconut sugar, and salt stir to combine. Pour in melted butter and combine with your fingers pinching the almond flour a bit to create larger crumbs. Set aside.
Pour batter into muffin liners filling to 3/4 full. Top each muffin with streusel topping, pressing down a bit to allow topping to stick to the muffins.
Bake for 20 minutes. Allow the muffins to cool on a wire rack before eating.
Store in an airtight container for up to 5 days.
Replace whole wheat flour 1:1 for all purpose gluten free flour
Replace eggs with flax or chia eggs (1 tbsp ground flax or chia: 3 tbsp water, per egg)