Healthy Mini Strawberry Muffins

Preheat the oven to 350 degrees F. Either grease or line a mini-muffin tin with paper liners or silicone mini-muffin liners.
In a large bowl mix together the eggs, milk, applesauce, oil, and vanilla extract.
Add the dry ingredients, including the oat flour, brown rice flour, coconut flour, sugar, salt, and baking powder. Stir until the dry ingredients are combined with the wet ingredients, but do not over-stir. It will look slightly lumpy. Stir in the diced strawberries.
With a spoon or small ice cream scoop, divide batter between the prepared mini muffin pans, filling them to the top.
In a small bowl combine the streusel ingredients with a fork or your fingers until you have small pieces of crumble. Distribute the crumb topping evenly among all the muffins.
Bake the mini muffins for 13-15 minutes, Test with a toothpick for doneness. You want a slightly moist toothpick, not gooey but not bone dry. The edges of the muffins should be light golden brown and they will spring back when you press it lightly.
Let them cool in the pan for 5 minutes then run a knife around the sides and remove them from the pan. Place on a wire rack to come to cool.