Method
1. Pre-heat oven - 175°C
2. Line a clean muffin pan with paper muffin cups
3. Add sesame seeds, poppy seeds, pumpkin seeds and flaxseeds to a clean small bowl
4. Mix together
5. Add banana to a clean large mixing bowl
6. Mash
7. Add egg, plain yogurt, sunflower oil, honey and vanilla extract to the batter
8. Mix until well combined
9. Add gluten-free flour, gluten-free oats, gluten-free baking powder, baking soda, ground cinnamon and blackberries to the batter
10. Mix gently until just combined
11. Transfer batter to muffin pan
12. Transfer seeds to muffins
13. Bake until skewer tests clean - 25 min, 175°C
14. Transfer onto cooling rack until cool