Add the mashed banana and stir through ... the mixture until almost full. Top each one with a walnut kernel if you like. Bake for 20–25 minutes, or until the muffins come away from the side ...

Now I want to share with you a little secret… well it’s not so much a secret as it is a cool tip to get lovely tops on these ...

Pop that butter stick in the microwave on high for around 15 seconds ... add the milk and whisk to combine to thin out your batter until it's smooth (again, some banana chunks are okay!). ½ cup milk ...

Wholemeal flour packs fibre into the muffins to keep you fuller for longer. Each serving provides 140kcal, 3g protein, 15g carbohydrates (of which 8g sugars), 7g fat (of which 3.5g saturates), 3g ...

But we won’t digress, we knew we had you at banana muffin ... Spoon the mix into the greased or lined muffin cups. Top with the chopped almonds. Bake in the preheated oven for 25 minutes.

This recipe is a delicious take on your classic blueberry muffins. The banana helps to add moisture ... around the 25-minute mark to see if the tops are golden on top.