Ingredients

• 235g (11 ⁄2 cups) wholemeal spelt flour
• 50g (1 ⁄4 cup) coconut sugar
• 25g (1 ⁄4 cup) rolled oats
• 2 tbsp LSA
• 1 tbsp chia seeds
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp bicarbonate of soda
• 125ml (1 ⁄2 cup) buttermilk
• 60ml (1 ⁄4 cup) light extra virgin olive oil
• 2 eggs
• 260g (1 cup) mashed ripe banana
• 1 small (about 120g) zucchini, coarsely grated
• Honey with honeycomb, to serve (optional)
• Fresh low-fat ricotta, to serve (optional)

Topping

• 1 tbsp rolled oats
• 1 tsp chia seeds
• 1 tsp coconut sugar
• 1/2 tsp ground cinnamon



Method

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.

Source - Taste.com.au