1 Preheat your oven to 180°C/fan 160°C/gas mark 4. You will need a muffin tin, lined with muffin cases.
2 In a large bowl, combine the flour, baking powder, sugar, pumpkin seeds, walnuts and sultanas. Add the oil, eggs, mashed banana and milk, and fold all the ingredients together with a spatula.
3 Divide the mixture between the muffin cases, filling them almost to the top.
4 Bake for 15-20 minutes until golden. Let the muffins sit in the tin for about 5 minutes before transferring to a wire rack to finishing cooling.
Delicious with a cup of tea making for the ideal elevenses muffin
A zingy take on my popular butterfly cakes recipe using my homemade lemon curd
Keep going back for more with this delicious combination of flavours
Sweet and delicious with caramel, banana and cream
Chocolate sponge with a cherry filling, cream and a cherry on top