Preheat the oven to fan 180°C/gas 4. Line a 12-cup muffin tray with large muffin cases.
In a bowl, mash the banana well with a fork. Add the milk, oil, eggs and orange zest. Measure out 4 tbsp of the orange juice and add to the bowl. Mix well.
In a separate large bowl, mix together the flour, brown sugar, sweetener, bicarbonate of soda, ginger, vanilla seeds and dried fruit. Add the banana mixture and mix until just combined.
Divide the mixture between the muffin cases and sprinkle the desiccated coconut and rolled oats on top. Bake on the middle shelf of the oven for 15–20 minutes, until the muffins are golden on top and firm to the touch.
Allow the muffins to cool a little on a wire rack, then eat while still warm. They will keep for up to 3 days in a tin and you can reheat them in an oven preheated to fan 160°C/gas 3 for 5 minutes.