Whole Wheat and Oatmeal Zucchini Muffins with Cinnamon Streusel
1/3 cup Rolled Oats
1 cup Unbleached All-purpose Flour
1 cup Whole Wheat Flour
1/3 cup Brown Sugar
2 tsps Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1½ tsp Cinnamon
2 cups Packed Grated Zucchini
2/3 cups Buttermilk
2 whole Eggs
1/4 cup Butter, Melted

Streusel:
2 Tbsps Butter, Melted
4 Tbss Brown Sugar
4 Tbsps Rolled Oats
2 Tbsps Unbleached All-purpose Flour
1/2 tsp Cinnamon

Preheat oven to 375 degrees. Spray muffin cups with nonstick cooking spray. Combine streusel ingredients in a small bowl and stir until well mixed. Set aside.
For the muffins: Stir together all dry ingredients in a large mixing bowl. Fold in the grated zucchini and mix until it is well coated with the dry ingredients.
In a small bowl whisk together the eggs, buttermilk and melted butter. Fold into dry ingredients stirring just until combined. Spoon batter into prepared muffin cups and top with struesel topping. Bake for 18-20 minutes.

My notes: I was looking for a zucchini bread/muffin recipe that didn't have an equal amount of sugar and flour! I also wanted one that had whole wheat flour...basically something more healthy for the Little Man. I didn't have buttermilk so I substituted vanilla yogurt and I also added raisins, since there wasn't a lot of sugar in the recipe. Overall they turned out pretty good. I used the struesel on six of them and left the remaining ones plain. The plain ones came out kind of bland, but Levi seems to like them. I'd make them again.