Preheat oven to 375f. Spray mini muffin pan with non-stick spray.
Make crumb topping and set aside in small bowl.
In a large bowl add oats, baking powder, cinnamon, almond milk, eggs, and mashed banana. Mix well until all combined.
Then add in chopped apple and raisins and incorporate evenly through the batter.
Divide batter among the mini muffin pan (should get 24) Sprinkle crumble topping onto each muffin.and bake for 25 minutes.
Let cool and enjoy! Can be stored in the fridge for 1 week.