5 Tbsp coconut oil
1/4 cup truvia
1 tsp vanilla extract
1 egg
1 egg white
1 cup of oat flour
3 tsp baking powder
4 Tbsp 1% milk (for dairy free use almond)
1/2 tsp salt
3 Tbsp coconut oil
4 tsp brown sugar
1/4 cup oat flour
3 tsp cinnamon
1/4 cup Pecans (crushed)

Preheat oven to 350

Melt the coconut oil in microwave for 30 seconds, add in truvia, vanilla and milk-stir. In separate bowl or cup whip egg and egg white for 30-45 seconds. Add in oat flour,salt and baking powder together and stir. Fold in the eggs.

Topping: Add all ingredients together (except pecans) with fork. This should be crumbly and clumpy. Add crushed pecans in mixture, stirring in.

Using a cookie scooper, scoop batter in greased mini muffin tins, filling only halfway. Next, put on top crumble topping. Baking for 12-15 mins.
I filled the rest of the left over batter into ramekin bowls, which turned out fabulous. So if you would like to do that all together instead of muffin tin, then bake for 20-25mins at 350.