They contain no refined sugar so aren’t too sweet, unlike bought varieties which can contain far too much sugar.  They are easily converted to non-dairy by replacing dairy yoghurt with soya or coconut yoghurt. They can be stored in a sealed container for up to 3 days.

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• Heat oven to 180°C/160°C fan and line a 12-hole muffin tin with 12 large muffin cases. 
• In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. 
• Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
• Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. 
• Divide the batter between the cases. 
• Sprinkle the muffins with the extra oats and the seeds. 
• Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. 
• Remove from the oven, transfer to a wire rack and leave to cool.