Preheat the oven to 425 and prep a muffin pan by oiling or using muffin papers. In a large bowl, combine 1 cup white whole wheat flour, 1/2 cup BarnDad’s FiberDX, 1/4 cup brown sugar, 1 tablespoon baking powder, 3/4 teaspoon salt, 1 teaspoon cinnamon.
When dry ingredients are combined, stir in 1 cup rolled oats, 1/2 cup raisins.
In another bowl or large measuring cup, beat together 1 egg, 1/2 cup milk, 3/4 cup unsweetened applesauce, 1/4 cup olive oil.
Add the wet ingredients to the dry ingredients and mix until just combined. Fill the muffin cups 2/3 full of batter. Mix together until crumbly 2 tablespoons brown sugar, 2 tablespoons flour, 1 teaspoon cinnamon,1 tablespoon olive oil.
Top the batter with the cinnamon crumble and bake for 15 minutes.
Cool in the pan on a wire rack for 10 minutes, then remove muffins from the pan. Makes 1 dozen small muffins.