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Yogurt makes them sweet, oatmeal makes them a perfect breakfast, and the crumb topping gives them a decadent finish.
Combine yogurt, olive oil, maples syrup, eggs and vanilla paste.
Add flour to top of wet ingredients, do not mix in. Add oats, baking powder, cinnamon and sea salt, mix into flour. Stir flour mixture into wet ingredients just until incorporated.
Fill muffin cups 3/4 full (I used 1/2 cup measure to fill). Top with crumb topping (recipe follows).
Crumb topping: 1/4 cup cold butter 1/3 cup almond meal 1/3 cup turbinado sugar Combine all ingredients with fork into a crumble, sprinkle over muffins before baking.
Bake at 350 for 32 minutes.