Raspberry Chocolate Banana Muffins

Preheat oven to 350 F.

Finely grind oats in food processor or coffee grinder until a flour-like consistency is met. Mix oat flour, salt, and baking powder in a large bowl. Set aside.

Whisk eggs in a small bowl and add yogurt, lemon juice and vanilla, mixing well. Mix in the bananas until well combined. Add liquid ingredients to dry ingredients, stirring until combined.

Gently fold in raspberries and chocolate chips.

Grease a standard 12-muffin tray or line with liners. Paper liners may stick to muffins made with oat flour, but silicone liners work perfectly! Pour batter into pan, filling each insert almost to the top.

Mix crumble topping ingredients with a fork in a small bowl and sprinkle on top of muffins evenly.

Bake for 35-40 minutes, or until a toothpick is inserted into a muffin and is clean when removed.