Strawberry And Ricotta Muffins With Oat Crumble Topping | Donna Hay

Ingredients

• 400g strawberries, halved
• ⅔ cup (135g) rapadura sugar
• 1 teaspoon vanilla bean paste
• 2 cups (320g) wholemeal self-raising (self-rising) flour
• ⅔ cup (160ml) light-flavoured extra virgin olive oil
• 2 eggs
• 1 cup (250ml) buttermilk
• 1 cup (240g) fresh ricotta
• 2 tablespoons rolled oats
• 1 tablespoon wholemeal self-raising (self-rising) flour
• 1 tablespoon light-flavoured extra virgin olive oil
• 1 tablespoon rapadura sugar