Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the oats, almond flour, 2 tablespoons maple syrup, and 1 tablespoon coconut oil until crumbly for the topping; set aside.

In a large bowl, whisk the whole wheat flour, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, combine the mashed bananas, Greek yogurt, 0.33 cup maple syrup, egg, vanilla extract, and 0.25 cup melted coconut oil.

Fold the wet ingredients into the dry ingredients until just combined, ensuring not to overmix.

Divide the batter evenly among the muffin cups.

Sprinkle the prepared crumb topping over each muffin.

Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the tin for 5 minutes before transferring to a wire rack.