Pre heat the oven at 360 and line a cupcake/muffin pan with liners (makes 8 muffins) I also put a splash of water (tiny bit) in the empty spots so it doesn't burn the pan.
First make your oat flour *see notes. Then add all the dry ingredients into a large mixing bowl and stir.
Add all your wet ingredients right into that same bowl and mix really well!
Fill your muffins full to the top, not over the top and not under just even with the top.
Make your crumble topping by mixing all the crumble topping in a small bowl and crumble some over the top of each muffin, the crumble is kind of wet but once it bakes it has a nice crisp to it!
Bake for 30 minutes and let cool for 15-20 minutes.
Notes
Notes: * Oat flour, I use old fashioned rolled oats and put them in a food processor and pulse until completely broken up and forms a flour consistency, I measure the FLOUR for the measure, net above not the oats! General rule of thumb is if it calls for 1 ½ cups oat flour you will want 1 ¾-2 cups rolled oats, once processed they don't measure the same! *Coconut oil, for this recipe you do not need to melt the oil but your do need to mix really well and make sure to batter doesn't have any chunks of coconut oil in it, melting of softening work also but I just used it firm straight from the jar!