Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper liners, spray with non-stick spray and set aside.
Combine the streusel ingredients in a small bowl and mix well with a rubber spatula or wooden spoon until incorporated and crumbly then set it aside.
Whisk together the coconut flour, cinnamon, baking soda, baking powder and salt in a medium bowl and set aside.
In a separate large bowl, whisk together the mashed bananas, eggs, melted coconut oil, almond milk, vanilla, almond butter and shredded carrot until combined and no yellow streaks remain.
Add the dry ingredients to the wet ingredients and fold gently until just combined, being careful not to over-mix.
Fill the prepared muffin tins 3/4 of the way full with batter then top each evenly with the prepared streusel topping.
Bake for 16-19 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly in the muffin tins then transfer to a wire rack to cool completely.