Raspberry Muffins, take 2

I made another batch of these muffins, and wanted to share the results. The "healthier" version is a bit more filling, too, so would be great for breakfast on the go. More muffin like as opposed to cakey, but still very tasty.

So here's my new version:

Streusel Raspberry Muffins

Muffins:

1 c white whole wheat flour*

1/2 c oat bran

1/3 c sugar

2 tsp baking powder

1/2 tsp cinnamon

1/2 c milk

1/2 c unsweetened applesauce

1 Tb olive oil

1 egg

1 c fresh or frozen raspberries (unsweetened)

Streusel:
1/4 each of chopped pecans, packed brown sugar, and flour. Blend together, then stir in 2 Tb melted butter

Stir together milk, applesauce, olive oil and egg. Mix well, then add flour, oat bran, sugar, baking powder and cinnamon. Stir together until fully blended. Spoon 1/2 of the batter into the bottoms of greased/paper lined muffin cups, then place 3-4 raspberries in the center of each muffin. Top with remaining batter, then sprinkle streusel over top. Bake at 375 (preheated) for 30-35 minutes.

*King Arthur is one manufacturer, and it's available at the grocery store