Preheat the oven to 180c.
Line a 12 hole muffin tray with paper cases.
In a large bowl add the eggs, yogurt, coconut oil, milk, honey, banana and vanilla and whisk until well combined.
In a second bowl add the flours, oats, chia seeds, flaxseed, baking powder and soda and mix with a spoon.
Combine the wet ingredients with the dry ingredients and mix just enough so that everything is well combined but be careful not to over mix.
Spoon the mixture into the muffins cases and top with a sprinkling of extra oats, flaked almonds and pumpkin seeds.
Bake in the oven for 20-25 mins or until a wooden skewer comes out clean.
Allow to cool on a wire rack before eating.
The muffins can be stored in the fridge for up to 3 days or in the freezer and then left out to defrost for 2-3 hours when ready to eat.
