Pre-heat oven to 180 c / Gas mark 4.
In a large bowl combine the oats, protein powder, baking powder, cinnamon, ground flaxseeds and sea salt.
In a separate bowl combine the eggs, vanilla extract, bananas, yoghurt, coconut oil, honey and almond milk. (Or blend in nutribullet / blender)
Add the wet ingredients into the dry and stir well.
Grease a traditional muffin tin with coconut oil or use silicone muffin tins that require no greasing.
Divide the batter evenly, I find an ice cream scoop measures it out perfectly.
Stir in the toppings. I sometimes do half with a tsp of peanut butter and half with 6 blueberries each. Sprinkle with a few golden linseeds.
Bake for 15-20 minutes.
Leave to cool for 20 minutes before removing from the tins and let cool completely.
These keep well in the fridge for several days or you can freeze them if you wrap them individually first and then you can take them out as and when required.