Whole Wheat Banana Zucchini Crumb Muffins

Preheat oven to 350ºF. Grease a 6-count jumbo muffin tin and set aside. (Use a standard muffin tin if desired, but reduce the oven temperature to 325ºF and scale back baking time by 5–7 minutes.)

In a medium bowl, stir together flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a small bowl, whisk together egg, coconut oil, honey, and vanilla. Stir in mashed banana and yogurt. Add to the dry mixture and stir until just combined. Grate zucchini, and fold into batter. Evenly divide batter into 5 jumbo muffin cavities or 10 standard-sized cavities.

In a small bowl, combine topping ingredients, cutting in butter until small crumbles form. Evenly divide topping among the tops of the muffins. Place in the oven and cook for 25 minutes (scale back for standard-sized muffins.)

Remove from oven and let cool before removing from pan. Store in an airtight container. You can also freeze them to make them last longer.