• Preheat oven to 375°F and lightly grease and flour a regular sized muffin tin.

Dry Mix

• In the jar of a blender combine the large flake oats, whole wheat flour, cashews, baking powder, salt, and baking soda. Blend on high until crushed into a fine powder.
• Transfer blended dry ingredients to a large mixing bowl and set aside.

Wet Mix

• In the jar of a blender combine milk, light brown sugar, bananas, eggs, and granulated sugar. Blend until smooth.
• Hollow out a well in the middle of the dry ingredients and pour the blended wet ingredients into the center. Stir with a wooden spoon until fully combined.
• Portion out batter evenly into prepared muffin tins, filling each about ¾ of the way.
• To make the oat crumble topping: In a small bowl combine the large flake oats, light brown sugar, melted butter, and cinnamon. Using a fork, toss the crumble mixture until all of the ingredients are combined.
• Generously top the batter in the muffin tins with the crumble mixture.
• Bake the muffins for 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
• Let the muffins fully cool before removing them from the baking pan.