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Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or parchment paper.
Make the streusel. In a medium bowl, whisk together the oats, GF flour blend, brown sugar, cinnamon, and salt. Add in the cubed butter, and with a pastry cutter or fork, cut into the dry ingredients until everything is well incorporated and the mixture forms clumps. Place in the refrigerator while preparing the muffin batter.
In a medium bowl, whisk together the GF flour, oats, baking powder, cinnamon, salt, and nutmeg.
In a large bowl, whisk together the mashed banana, brown sugar, milk, canola oil, eggs, and vanilla.
Pour the dry ingredients (and chocolate chips if using) into the wet ingredients and fold, until just combined. Don’t over-mix. Let the batter sit for 10 minutes.
Distribute the batter among the 12 muffin liners, filling them about ¾ full.
Distribute the streusel among the muffins.
Bake the muffins for 17-20 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs but is not wet batter. Don’t over bake. Serve warm.