Preheat oven to 375°F and line a muffin tin with liners or coat with non-stick spray.
In a large bowl, mash the bananas and mix with coconut sugar, melted coconut oil, eggs, and vanilla extract.
Add oat flour, baking powder, baking soda, and salt, and gently fold in raspberries and white chocolate chips.
Spoon batter into muffin tins.
In a small bowl, combine ingredients for streusel topping, then crumble over the muffin batter.
Bake for 32-35 minutes until golden brown and a toothpick inserted into the center comes out clean.
Enjoy warm or at room temperature!