Preheat oven to 350F and spray muffin tin with non-stick spray.

In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.

In a large bowl, mix together eggs, maple syrup, coconut oil, almond milk, vanilla, and almond extract.

Add dry ingredients slowly to wet, and whisk together. Eventually move to spatula and fold in the rest of dry ingredients until well combined. Let the batter rest for 10 minutes to allow the oat flour to absorb some of the liquid, then re-stir.

Make the crumble topping while the batter rests. Mix together all of the ingredients in a medium sized bowl.

Fold in the raspberries, do not over mix.

Scoop into muffin tins, almost all the way full. Top with crumble, evenly divided amongst the muffins.

Bake for 24-26 minutes or until toothpick inserted comes out clean. Let cool completely before eating or muffins will be too crumbly!