Ingredients

• 250g/9oz plain flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• plus ½ tsp extra for the topping
• pinch of salt
• 2 ripe bananas
• mashed
• 150g/5oz blueberries
• 3 tbsp honey
• 3 tbsp vegetable oil
• 1 large free-range egg
• 185ml/6fl oz milk
• 50g/2oz caster sugar

Directions

• Preheat the oven to 180C/350F/Gas 4. Line eight holes of a muffin tin with paper muffin cases.
• Sift the flour
• baking powder
• cinnamon and salt into a large mixing bowl. Add the banana and blueberries and
• using a fork
• lightly toss the fruit through the flour.
• In a separate bowl
• lightly whisk together the honey
• vegetable oil
• egg and milk.
• Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture). Spoon the batter into the individual muffin cases.
• Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter.
• Bake in the oven for 20 minutes
• until risen and lightly golden. Serve warm from the oven.