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Banana and honey muffins

This is a great way to use up over-ripe bananas. Because the bananas are squishy, you can get away with not using any eggs.

MAKES 24 MINI-MUFFINS / READY IN 30 MINUTES

150g | 5oz plain flour

7.5ml | 1½ tsp baking powder

2.5ml | ½ tsp bicarbonate of soda

1.25ml | ¼ tsp ground cinnamon

75 ml | 3fl oz sunflower oil

60ml | 4 tbsp runny honey

50ml | 2fl oz semi-skimmed milk

2 small ripe bananas, peeled and mashed (150g | 6oz peeled weight)

1 Heat the oven to 190°C/375°F/gas 5. Line 24 mini-muffin tins with paper mini-muffin cases.

2 Sieve the flour, baking powder, bicarbonate of soda and cinnamon into a bowl.

3 In a large jug, mix together the oil, honey and milk with a fork.

4 Pour the wet ingredients onto the dry and gently stir together with the mashed bananas.

5 Spoon into the mini-muffin cases and bake for 8–10 minutes until risen and firm.

6 Eat whilst warm or cool on a wire rack.

Cook’s tip: Whiz up the bananas with a hand blender for a speedy way to make them really smooth.