First prepare the streusel. Blitz flour, sugar, salt, cinnamon and pumpkin seeds in a food processor couple of times. Add vegan butter and pulse again until combined. You should have crumbs of different size.
Spread the streusel on a sheet or a board and let it dry out slightly.
Preheat oven to 350°F (175°C).
In a large mixing bowl combine all dry ingredients (from flour to salt). Then add mashed banana, grated carrot, plant-based milk and vanilla extract. Mix well to incorporate.
Pour the batter into greased or lined muffin molds about 3/4 full. Silicon molds work the best for this recipe. Top each muffin with pumpkin seed streusel. It may seem like a lot of crumbs, but try to use them all, gently pressing into the batter.
Bake for 20-25 minutes or until inverted toothpick comes out clean.
Let the muffins cool down for 15 minutes before removing them from the molds and placing onto a cooling rack.
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