Step 1

Preheat the oven to 200C/400F/gas mark Line a 12 cup muffin tray with muffin liners.

Step 2

Sift together the plain flour, wholemeal flour, baking powder, salt, cinnamon and nutmeg.

Step 3

In a separate bowl whisk together the mashed bananas, coconut sugar, milk, oil, maple syrup and vanilla extract.

Step 4

Gradually whisk the wet ingredients into the dry but be careful not to overmix. Fold in two thirds of the chopped nuts

Step 5

Divide the batter between the muffin liners (I use an ice cream scoop) and scatter over the remaining chopped nuts.

Step 6

Bake for about 18 minutes until a skewer inserted into the centre comes out clean.

Step 7

Leave to cool in the tray for five minutes then transfer the muffins to a wire rack and leave to cool completely.

Step 8

Once cool, store in an airtight container for up to five days.