1 ½ cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp salt
2 ripe banana, mashed
1-2 zucchini, shredded
2 Tbs Stevia
1 Tbs cinnamon
1 Flax egg (1 Tbs ground flax seed + 3 Tbs warm water)
½ cup coconut oil

topping:

1/3 cup brown sugar
2 Tbs flour
1 Tbs ground cinnamon
1 Tbs coconut oil

Preheat oven to 375. Spray mini muffin pan with light olive oil
Mix flax egg and let set for about 5 minutes
In medium bowl: combine flour, baking soda, baking powder, salt and cinnamon
In large bowl mix bananas and zucchini. Add in oil, flax egg, and stevia
Stir in the dry mixture to the moist mixture.
Spoon into muffin pan
In small bowl mix ingredients for the topping
Sprinkle the crumbs onto of prepared muffin mixture.
Bake about 15 minutes.
Let cool in pan for 5 minutes, then cool completely on cooling rack.