Perfect for breakfast on-the-go, these zingy, flavoursome muffins contain honey instead of sugar and are packed full of seeds, oats and fresh blueberries. Heat oven to gas 4, 180°C, fan 160°C. Line all 12 holes of a muffin tin with paper muffin cases. Mix together the eggs, buttermilk, oil, apple sauce, mashed banana, honey, vanilla and lemon zest with a pinch of salt until well combined. Tip the 50g of oats, flour, poppy seeds, blueberries, ginger and bicarbonate of soda into another bowl. Pour the wet ingredients into the dry and mix briefly until you have a smooth batter, being careful not to over-mix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle with the extra oats and bake for 25-30 minutes, until the muffins are golden and a skewer comes out clean. Cool on a wire rack. The muffins will keep in an airtight container for up to 3 days.
