Raspberry Banana Crumble-Top Muffins

• Crumble topping
• 1/2 cup quinoa flakes
• 1 cup almond flour
• 2 tablespoons grapeseed oil
• 2 tablespoons maple syrup
• 2 tablespoons raspberry jam
• Muffins
• 1/2 cup quinoa flakes
• 2/3 cup millet flour
• 1/2 cup almond flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 3/4 cup mashed banana (2 medium sized) *not too ripe, just a few brown spots will do
• 1 egg
• 1/4 cup grapeseed oil
• 1/4 cup honey
• 3/4 cup raspberries

1. To make the crumble-top:rnrnIn a medium bowl, use a whisk or fork to combine the quinoa flakes and almond flour.rnAdd the grapeseed oil, maple syrup and jam. Use a knife to stir in circles until the mixture becomes crumbly.
2. To make the muffins:rnrnPreheat oven to 180u0b0C/350u0b0F and lightly brush with oil a 12-cup muffin tin.
3. In a large bowl, use a whisk or fork to combine the quinoa flakes, millet flour, almond flour, baking soda, cream of tartar and salt.rnIn a medium bowl, mash the bananas. Then add the egg, grapeseed oil and honey. Beat with a fork until all the ingredients are combined.
4. Pour the wet ingredients into the dry and mix well until combined.rnGently fold in the raspberries and stir slowly to spread them throughout the batter.
5. Drop 3 tablespoons of batter into each muffin cup.rnCover the tops of the muffins with the crumble mixture. You can put on as much as you like: either completely cover the tops, or just a heaped teaspoon (those in the photos have a heaped teaspoon each).
6. Place in the oven and bake for approx. 20 minutes. They are ready when a toothpick inserted into the middle comes out clean. Transfer to a baking rack and let cool before unmoulding.

topping, quinoa flakes, almond flour, grapeseed oil, maple syrup, raspberry jam, muffins, quinoa flakes, millet flour, almond flour, baking soda, cream of tartar, salt, mashed banana, egg, grapeseed oil, honey, raspberries

Taken from food52.com/recipes/12521-raspberry-banana-crumble-top-muffins (may not work)