2 ripe large bananas
300g whole meal flour
1½ tsp baking powder
1tsp bicarbonate of soda
Pinch of fine salt
100g brown sugar
284ml carton buttermilk
1 large egg, beaten
75g light olive oil
200g blueberries
Sunflower seeds

Method:

1. Heat the oven to 180°C (gas mark 4). Line a 12-hole muffin tin with muffin cases.
2. Peel the bananas and mash in a bowl, using a fork.
3. Mix the flour, baking powder, bicarbonate of soda, salt and brown sugar together in a large mixing bowl. Make a well in the center and add the buttermilk, egg, olive oil and bananas. Quickly fold the ingredients together until just incorporated, taking care not to over mix. Tip in the blueberries and give the batter one or two stirs.
4. Spoon the batter into the muffin case and top with sunflower seeds.
5. Bake in the oven for about 20-25 mins until well risen and golden brown on top; a skewer inserted into the center of the muffin should emerge clean.
6. Leave to cool in the tin for a couple of minutes then transfer to a wire rack to cool completely.