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.