Preheat the oven to 180ºC/Gas 4. Line a 12 hole muffin tin with muffin cases. Mix eggs, yoghurt, oil, apple sauce, mashed banana, honey and vanilla in a jug. Combine the remaining ingredients (except the seeds) in a large bowl, add a pinch of salt.
Pour the wet ingredients into the dry and mix until you have a smooth batter. Remember not to overmix as this will make the muffins heavy. Divide the mixture into the muffin cases. Sprinkle with seeds and bake for 25 - 30 mins. Once cooled, the muffins can be stored in a sealed container for up to 3 days.