2 1/3 cups flour

2 tsp baking powderRaspberryMuffin

1/4 tsp salt

1/4 tsp baking soda

1 tsp cinnamon

3/4 cup coconut palm sugar

Mix dry ingredients together in a large bowl.

1 egg

1 1/4 cups almond milk

1/4 cup vanilla Greek yoghurt

1/4 cup olive oil

frozen raspberries

Mix together dry and wet ingredients until just incorporated.  Spoon into greased muffin pans.

Topping

1/2 cup oatmeal

1/2 cup coconut palm sugar

1 tsp cinnamon

2 tbsp + melted butter.

Mix and spread over base mixture.  If crumble is too dry add a little more butter a bit at a time until desired consistency is reached,

Bake at 375 degrees Fahrenheit for 30 minutes or until the top of the muffin is firm to the touch.

 

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