Fruit and nut never tasted so heavenly together!


  • 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)


  1. Preheat the oven to 180°C (350°F/Gas 4), and line a 12-cup muffin tray with the paper cases.
  2. Sift the plain flour into a large bowl with the baking powder and salt and mix in the wholemeal flour.
  3. Place the bananas in a separate bowl with the eggs, sunflower oil and honey and whisk to combine.
  4. Tip into the dry ingredients and beat until smooth, adding the almonds just as the mixture is coming together.
  5. 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.
  6. 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.