Preheat oven to 350F.

In a stand mixer with a paddle attachment, combine the honey, vanilla, and coconut oil and cream until light and slightly fluffy (it won't fluff up like butter and sugar). Alternately, you can whisk the ingredients in a large bowl.

Add in the eggs one at a time, mixing completely each time. Mix in the vinegar.

In a separate bowl, combine the flours, cinnamon, baking soda, and salt. Slowly incorporate the dry ingredients into the wet ingredients until combined.

In the same bowl you used to mix the dry ingredients (so we can save on dishes here) mash the bananas and almond milk together until smooth (you'll still have a few small lumps of banana).

Fold the bananas into the muffin mixture until evenly combined.

Add the chocolate chips or pecans, if using them

Fill silicone muffin cups about 3/4 full. If you have extra batter beyond the 12 muffin cups, top off the 12 muffins with a bit more batter, it should be fine.

For the streusel topping, combine all those ingredients, except the honey. Stir to make sure everything is combined evenly.

Add the honey and use a fork to mix/mash/distribute everything evenly. Sprinkle the topping evenly among all 12 muffins.

Bake in the preheated oven for 15-20 minutes (closer to the 20 minute mark), or until a toothpick inserted in the center comes out clean.

Remove and let cool on a wire rack.

Store in an airtight container and eat within 4 days.