Preheat oven to 350 degrees F. Line or grease a mini or regular muffin pan.
In a large bowl mix together quinoa, gluten-free flour mix, almond meal, cinnamon, baking powder and salt until combined. In a small bowl, mix together the eggs then mix in the almond milk, maple syrup, applesauce and vanilla. Mix in coconut oil and then pour wet ingredients into the dry ingredients.
Stir until just combined and then gently add in walnuts.
Let stand for 5 minutes. While you wait, make the crumble by mixing all ingredients into a small bowl.
Pour coffee cake into muffin pan. I used 2 toddler spoons which worked great to get the cake batter into the mini muffin liners. Generously sprinkle the crumble on top of every muffin.
Place in oven for 25-28 minutes or until golden on the edges and a toothpick comes out clean.
Let cool for 10 minutes and serve warm.