We’ve made muffins low-cal! We packed them with fibre boosters and sweetened them with banana so you can enjoy a healthier treat.


  • 235g (11 ⁄2 cups) wholemeal spelt flour
  • 50g (1 ⁄4 cup) coconut sugar
  • 25g (1 ⁄4 cup) rolled oats
  • 2 tbs LSA
  • 1 tbs 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)


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


  • 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.

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