3.5
(4)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
Preheat oven to 180°C/160°C fan forced. Line twelve 80ml (1 ⁄3 cup) muffin pans with paper cases.
Step 2
To make the topping, combine all the ingredients in a small bowl. Set aside.
Step 3
Combine flour, coconut sugar, oats, LSA, chia seeds, baking powder, cinnamon and bicarb in a large bowl. Make a well in centre.
Step 4
Whisk buttermilk, oil and eggs in a jug and pour into the well. Add banana and zucchini. Stir until just combined. Spoon among prepared muffin pans. Sprinkle with topping.
Step 5
Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside in pans for 5 minutes to cool slightly. Transfer to a wire rack to cool completely. Serve with honey and ricotta, if using.
Your folders
cookieandkate.com
4.6
(168)
16 minutes
Your folders
gimmesomeoven.com
4.8
(42)
16 minutes
Your folders
iambaker.net
4.9
(77)
26 minutes
Your folders
everylastbite.com
5.0
(5)
25 minutes
Your folders
kristineskitchenblog.com
5.0
(20)
15 minutes
Your folders
bbc.co.uk
4.7
(72)
30 minutes
Your folders
wellplated.com
5.0
(89)
20 minutes
Your folders
thecleaneatingcouple.com
5.0
(25)
25 minutes
Your folders
bbcgoodfood.com
Your folders
thelazydish.com
Your folders
allrecipes.com
3.5
(22)
20 minutes
Your folders
cupcakesandkalechips.com
4.7
(73)
Your folders
2cookinmamas.com
5.0
(3)
25 minutes
Your folders
momables.com
4.8
(6)
20 minutes
Your folders
delscookingtwist.com
30 minutes
Your folders
delscookingtwist.com
30 minutes
Your folders
skinnyfitalicious.com
5.0
(1)
30 minutes
Your folders
erinliveswhole.com
5.0
(6)
20 minutes
Your folders
garlicsaltandlime.com
5.0
(2)
15 minutes