Muffins
1 ½ cups plain flour
2 tsps baking powder
½ tsp bicarbonate of soda
½ cup Chelsea Caster Sugar
1 large egg
1/3 cup grapeseed oil or vegetable oil
3 Tbsps Chelsea Golden Syrup
¾ cup milk
1 ripe banana, mashed

Crumble
1/3 cup rolled oats
2 Tbsps desiccated coconut
2 Tbsps plain flour
30g butter, melted
3 Tbsps Chelsea Soft Brown Sugar

Preheat oven to 200 °C conventional or 180 °C fan forced
Line with papers or grease a 12 x 1 ½ tablespoon-capacity mini muffin pan tray.

Muffins:
Sift flour, baking powder and bicarbonate of soda in a mixing bowl, add Chelsea Caster Sugar. In a separate bowl whisk together egg, oil, Chelsea Golden Syrup, milk and banana. Make a well in the centre of the flour ingredients and gently stir in egg mixture. Mix until just combined. Do not over-mix.

Crumble:
Combine oats, coconut, flour and Chelsea Soft Brown Sugar in a bowl and mix together. Stir through melted butter.
Spoon heaped tablespoons of muffin mixture into prepared muffin pans. Place a teaspoon of crumble on top of each muffin. Bake for 15 minutes.

These muffins can be frozen and put straight into a lunch box to defrost. Store in an airtight container in the freezer for up to 3 months.