COMBINE the flour, caster sugar and almonds in a bowl. Rub in the almond spread until the mixture resembles coarse, lumpy sand. Set aside
COMBINE the SR flour, brown sugar and mixed spice in a mixing bowl. Whisk together the banana, milk, extra almond spread and the eggs, pour into the dry ingredients and stir until just combined
SPOON into 12 x 1/3 cup capacity paper lined muffin cups. Sprinkle each with crumble mixture. Bake in a moderate oven 180°C for 25 minutes or until cooked and golden. Stand for 10 minutes before removing from pans and cooling completely on a wire rack. Store in an airtight container until required
