Preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners and set aside.
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.
To make the muffins, in a large bowl, combined the coconut flour, cinnamon, baking soda, baking powder and salt. Set aside.
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.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fill the prepared muffin tins 3/4 of the way full with batter. Top with around 2 tablespoons of reserved streusel topping.
Bake for 16-19 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Allow to cool in the pan for approximately 15 minutes.
Store baked muffins in an air tight container in the refrigerator for 1 week or in the freezer for 1 month.