Roasted Strawberry Rhubarb Breakfast Muffins With Pistachio Crumb Topping

Preheat oven to 375 degrees and line a baking sheet with parchment paper. Transfer the strawberries and rhubarb to the baking sheet in a single layer and sprinkle with sugar. Bake for 20 to 25 minutes or until the strawberries start to ooze. Remove from oven and let cool completely. Lower your oven to 350 degrees.Measure out the coconut milk in a large liquid measuring cup and add the apple cider vinegar. Let sit for about ten minutes so that the vinegar has time to create with the milk. Line a muffin pan with 12 muffin liners and set aside.In a mixing bowl, whisk together the flour, baking soda, salt, and lemon zest. Make a well in the center of the dry ingredients and add the mashed bananas, egg, oil, maple syrup, vanilla extract, and coconut milk. Whisk the wet ingredients together until combined and then fold the dry ingredients into the wet until just incorporated. Next, fold in the roasted fruit. Evenly divide the batter between your 12 muffin pan and set aside.In a food processor or high speed blender, pulse the oats, pistachios, brown sugar, salt, and butter until combined and a chunky crumble has formed. Top each muffin with a tablespoon of crumb (or divide it evenly between all the muffins) and transfer to your warmed oven. Bake for 18 to 22 minutes or until the top has browned and a toothpick comes out of the center muffin clean.Remove from oven and let cool before serving.