Preheat oven to 190 degrees Celcius. Line a medium 12-hole muffin tin with paper cases.
Mix flour, ground almonds, coconut, baking powder, salt, cinnamon/mixed spice and bran flakes/wheat bran in a medium bowl.
In a large mixing bowl, whisk honey/maple syrup, oil, banana, vanilla, eggs, yoghurt and baking soda together until well combined. Stir through fruit and zest.
Add flour mixture to the wet mixture and stir together until just combined, being careful not to over-mix; it’s fine if it’s a little lumpy (this generally gives lighter muffins). Set mixture aside for a few minutes (in this time it will thicken slightly).
Spoon mixture into paper cases, dividing equally and being careful not to over-fill. Mix oats and sugar together (if using) and sprinkle over the top. Bake for 22–25 minutes until muffins are deep golden and they spring back when lightly pressed in the centre. Remove from oven and leave to stand int he tin for 5 minutes before transferring to a wire rack to cool. Allow to cool completely before storing in an airtight container in the fridge for up to 1 week or freeze in an airtight container or resealable bags for up to 2 months. Nice warmed up, with a cuppa!