These muffins are light and fluffy, and full of orange flavour. They’re also high in fibre, with a whole cup of seeds in them.
Instead of using refined sugar for sweetness I use honey and banana in these muffins. They can also easily be made gluten and dairy-free simply by swapping out the flour for gluten-free flour and using oil in place of butter. These tasty muffins are great for a breakfast on the run, morning tea, or school lunchboxes. If you have the time, warm them up and serve with a lick of butter – too good!