Preheat oven to 350 with rack set in the middle of the oven. Butter muffin pan generously. Do not use cupcake liners.
To make the crumble- Use a fork to combine the flour, oats, sugar, and salt in a medium sized bowl. Stir in the melted butter. Divide the mixture into three portions and use your hands to form the portions into three patties. Place the patties on a plate in the freezer for about 10 minutes.
For the muffins- In a medium bowl, combine the oats, flours, baking soda, and salt. Set aside.
In a medium, microwave safe bowl, melt the butter. Add the sugar and whisk in the yogurt and agave, followed by the eggs. Pour the wet ingredients over the dry ingredients and stir until it’s almost completely mixed. Add in chocolate chips and stir just until combined. Do not over mix.
Pour the batter into the muffin cups, filling each 3/4 full. Sprinkle with a few additional chocolate chips if desired. Break off pieces of crumble and add about one tablespoon to each muffin. Bake for 30-35 minutes or until the tops are golden brown and a toothpick comes out with only a few crumbs attached. Let cool for 5 minutes and then carefully transfer to a cooling rack. Let cool almost completely before serving. If you have leftovers, heat them for about 10 seconds in the microwave so that the chocolate chips soften slightly.
Originally Submitted
4/11/2012
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