Pre-heat the oven to 160°C and line a muffin tin with muffin cases.
First prepare the streusel by whisking the flours, sugars, banana chips, peanuts and cinnamon together. Rub the coconut butter into the dry ingredients until you have achieved a rough crumb.
Spread the streusel out onto a lined baking tray and place in the freezer whilst you prepare the rest of the muffins.
In a large bowl whisk together the flours, cinnamon, baking powder, bicarbonate of soda and salt and set aside for a moment.
Beat together the almond milk, olive oil, mashed bananas, peanut butter, sugars and vanilla extract.
Add the wet ingredients to the dry ingredients and mix well.
Divide the batter evenly between the cupcake cases then sprinkle over the streusel topping.
Bake for 25 -30 minutes, or until an inserted cocktail stick comes out clean.
Remove the muffins from the muffin tin straightaway and cool on a wire rack.
Notes
*coconut oil, solidified. If your kitchen is especially warm then refrigerate the liquid coconut oil to solidify.