My son described these chunky banana muffins with crumb topping and dark chocolate chips as tasting like a banana cream pie in muffin form. That sounds pretty tasty to me! And I have to agree. Best of all, you need only two overripe bananas, and since this recipe uses coconut flour, you don't need any added xanthan gum to have a wonderful crumb texture. Enjoy!
Tasty chunky banana chocolate chip muffins with crumb topping. Yum!
If you have extra-large sized paper liners, the muffins will puff upward to fill the muffin liner.
Chunky Banana Muffins with Crumb Topping
Makes 12 large muffins
Preheat oven to 350 F and put paper liners in 12 muffin tins (or 18 if you don't want them as large).
In a large bowl, mix together:
1/2 cup coconut flour
1/2 cup brown rice flour
1/2 cup tapioca starch
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Stir in:
1 cup buttermilk (can make using 1 Tbsp vinegar + milk, lactose or dairy-free options work well, too)
2 eggs
1/4 cup butter, melted
1/4 cup oil
1/2 tsp vanilla extract
Fold in until thoroughly combined:
2 overripe bananas, diced
1/2 - 3/4 cup high quality semi-sweet or dark chocolate chips (optional, but we love chocolate around here, especially the nice dark kinds)
Divide the batter between 12 muffin cups lined with paper liners. You can make 18 smaller sized, if you prefer.
Ready to make and add crumb topping
In a large bowl, dice together with a pastry cutter or mix quickly by hand to form a crumbly topping:
1 Tbsp coconut flour
1 Tbsp brown rice flour
1 Tbsp brown sugar
1 Tbsp butter
Sprinkle the topping evenly over the muffins. 
Crumb topping added - ready to bake!
Bake at 350 F for 22-25 minutes, until nicely browned. If you make 18 muffins, they'll need a bit less time, 18-20 minutes. Remove from oven and let rest 5 minutes in the pan before removing to a cooling rack. Enjoy!
Fresh from the oven. Rest 5 minutes before removing from pan.
Cooling on the wire rack - ready to eat! Yum!
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