• 125 g (41/2 oz) plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 175 g (6oz) wholemeal flour
  • 350 g (12oz) peeled very ripe bananas (3–4 in total, mashed)
  • 2 eggs
  • 75 ml (3fl oz) sunflower oil
  • 150 g (5oz) honey
  • 175 g (6oz) almonds (skin still on, chopped)


  • Preheat the oven to 180°C (350°F/Gas 4), and line a 12-cup muffin tray with the paper cases.
  • Sift the plain flour into a large bowl with the baking powder and salt and mix in the wholemeal flour.
  • Place the bananas in a separate bowl with the eggs, sunflower oil and honey and whisk to combine.
  • Tip into the dry ingredients and beat until smooth, adding the almonds just as the mixture is coming together.
  • Divide the batter between the muffin cases – they should each be about three-quarters full – then bake for about 25 minutes or until golden on top and springy to the touch.
  • Remove the tray from the oven and allow the muffins to cool for 5 minutes, then take them from the tray and place on a wire rack to finish cooling.