Crumb topping: Mix crumb topping ingredients together in a small bowl and set aside.
Muffins: In a mixing bowl, combine the applesauce, oil, sugar, bananas, eggs, and vanilla and beat until smooth. Add the dry ingredients and mix just until everything is wet. Stir in the chocolate chips. Spoon the batter into greased muffin tins and sprinkle on the crumb topping.
Bake for 20-25 minutes.
For the Gluten Free Flour, I use Authentic Foods Classical Blend (mix of superfine brown rice flour, potato starch, and tapioca starch)
This recipe makes 24 small muffins (not the tiny ones, but not the regular sized muffin tins). They may take longer in regular muffin tins.
This recipe has not been tried with egg replacers.
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.