Banana Crumble Muffins ( whole wheat)

Recipe: Family Circle
Ingredients
2 cups wholemeal self-raising flour
1/3 cup raw sugar
1/2 teaspoon nutmeg
1 cup mashed bananas ( 2-3 medium bananas)
1 egg, lightly beaten
1/4 cup oil
1/2 cup yoghurt




Crumble topping
25g butter
1/4 cup plain flour, sifted
1 tablespoon soft brown sugar
1 tablespoon sunflower seeds/ pumkin seeds

Method
Preheat oven to 210C.  Greased and ready a 12-cup muffin pan.
Sift flour into a bowl, return the husks to the bowl.
Stir in sugar and nutmeg, give it good stir.
Make a well in the centre of the mixture.
Add the combined bananas, egg, oil and yoghurt all at once, mix with a fork until just combined.
( do not over-beat, batter should be lumpy).
Spoon the mixture into prepared tin.
Sprinkle with Crumble Topping.
Bake for 20 minutes or until golden.
Loosen muffins with a flat-bladed knife and transfer onto a wire to cool.
(Allow muffins to slightly cool in their tins for a minute or so before turning onto the wire to cool. 
If muffins are left to cool sompletely in tins the trapped steam will make the bottoms go soggy).

Variation: use white self-raising flour, if you prefer.