handful pumpkin seeds, plus a few extra for the top
a handful sultanas or raisins
100ml oil (use any oil without much flavour)
4 bananas, very ripe and mashed (or 350ml thick fruit puree)
2 eggs, lightly beaten
2 tbsp milk
Heat the oven to 180C/fan 160C/gas 4. Line 6 holes of an oiled non-stick muffin tin with squares of greaseproof paper (cut a square and push it in so it comes up the sides to the top of the tin). Mix the flours, baking powder, sugar, seeds and sultanas in a bowl, then add the oil, banana, eggs and milk. Fold quickly with a large metal spoon and don’t worry if the mix is still lumpy - mixing for too long makes muffins tough.
Divide the mixture between muffin tins. Fill them to the top, sprinkle on a few extra seeds and bake for 20 minutes or until the muffins are cooked through. cool briefly, then put on a wire rack.