Vegan Chocolate Chip Peanut Butter Banana Muffins

1. Preheat the oven to 375 F and spray a 12-count standard size muffin pan with non-stick spray or fill with liners.
2. Combine the almond milk and lemon juice in a small dish and set aside.
3. In a large bowl cream together the butter and sugar. Add the mashed bananas, vanilla, and peanut butter. Stir until well combined.
4. Add the almond milk mixture slowly to prevent splashing and mix until just combined.
5. In a separate bowl combine the flour, baking soda, salt, and flax seed.
6. Slowly add the dry ingredients to the wet ingredients mixing until just combined. Do not over mix or the muffins will be very dense.
7. Fold in the chocolate chips and scoop the batter into the muffin tins. Fill the muffin tins ¾ full. I find using an ice cream scoop perfectly fills the tins.
8. In a small bowl combine the chilled butter cubes, sugar, flour, cinnamon,and nutmeg. Using your fingers or a pastry cutter, press the ingredients together until they form a crumbly mixture.
9. Generously top the batter with the streusel.
10. Bake for 14-18 minutes or until a toothpick inserted into the center of the muffins comes out clean.