Bananas are one of the best sources of potassium (needed for maintaining normal heart function), B vitamins and energy giving complex carbohydrates. Blueberries are one of the best sources of antioxidants, which are important for fighting free radical damage in the body.

2 cups (240 g/8 1/2 oz) wholemeal flour
1 tablespoon baking powder
1 egg
1 teaspoon vanilla essence or seeds
?? cup (83 ml/3 fl oz) light olive oil
1/2 cup (125 ml/41/2 fl oz) raw organic honey
1 cup (250 ml/9 fl oz) low-fat milk
1/4 cup (43 g/1 1/2 oz) almond flakes
2 large ripe bananas, diced
? cup blueberries

Preheat oven to 180oC (350oF/Gas 4). Place muffin cases in a 12-hole muffin tray.
Place all dry ingredients in a large bowl, mix until well combined.
In another bowl add all liquid ingredients, whisk until well combined.
Slowly pour liquid into dry ingredients and gently combine. Be careful not to over mix as this will result in a heavy muffin.
Gently fold in banana pieces, blueberries and almonds (leave some to sprinkle on top).
Spoon mixture into muffin holes and sprinkle with linseeds. Bake for 30 minutes, until muffins have risen and are golden brown. Allow muffins to sit for 5 minutes on a cooling rack.
Makes 12 medium sized muffins.

Tip: Use ripe, slightly browned bananas as they are sweeter.