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 cups millet flour
• 1/2 cup almond flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 3/4 cups 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 cups raspberries

1. To make the crumble-top: In a medium bowl, use a whisk or fork to combine the quinoa flakes and almond flour. Add the grapeseed oil, maple syrup and jam. Use a knife to stir in circles until the mixture becomes crumbly.
2. To make the muffins: Preheat oven to 180°C/350°F 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. In 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. Gently fold in the raspberries and stir slowly to spread them throughout the batter.
5. Drop 3 tablespoons of batter into each muffin cup. Cover 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.