• Preheat the oven to 425℉
• Fill a 12 count muffin pan with liners and spray with non-stick spray

Make the Streusel

• Mix all the streusel ingredients together in a medium bowl and set aside for later
  2½ tsp Ground Cinnamon, 50 grams Brown Sugar, 135 grams Vegan Semi-Sweet Chocolate Chips

Make the Muffins

• Whisk the flour, cinnamon, baking powder, baking soda and salt together in a large bowl and set aside for later
  208 grams All Purpose Flour, ½ tsp Ground Cinnamon, ¾ tsp Baking Soda, ¾ tsp Baking Powder, ¼ tsp Salt
• In a large bowl, beat the vegan butter and sugar together on medium speed until creamed
  85 grams Vegan Butter, 100 grams Granulated Sugar
• Add the egg and beat on medium speed until combined
  1 large Egg
• Scrape down the sides
• Add the mashed bananas and yogurt, beat together on high speed until combined
  345 grams Bananas, 60 grams Yogurt or Sour Cream
• Add the dry ingredients into the mixture, beat on low speed until combined. Batter will be thick, but do NOT overmix
• Put 1 heaping spoonful of the batter into each muffin liner

  Sprinkle a tablespoon of streusel mix on top of the batter

  Add another heaping spoonful of batter on top of the streusel mix until all the batter is gone

  Sprinkle more streusel mix on top of the batter
• With a chopstick or a knife, carefully swirl the batter and streusel mix together in the muffin liners
• Bake for 5 minutes at 425℉
• With the muffins still in the oven, reduce the temperature to 350℉

  Bake for an additional 15 minutes or until a toothpick comes out clean
• Let the muffins cool in the pan for 5 minutes and then transfer to a wire rack