Preheat oven 350F. Grease muffin pan.
Mash banana in a bowl, add in pumpkin, yogurt, egg & coconut oil. Whisk well together.
Then add in coconut sugar, honey, and vanilla. Next, add baking soda, powder, salt, flax meal, and pumpkin spice.
Slowly fold in the flour then chocolate chips.
Combine the crumble topping if using.
Pour batter evenly into muffin pan then top with crumble.
Cook 25-30 minutes. Check with toothpick to make sure done.
Keep in the fridge in an airtight container for 5 days or wrap individually and freeze.