preheat the oven to 190c/375f gas mark 5

Melt the butter and allow to cool

Mash the bananas well

Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon & nutmeg together in a large bowl. Add caster sugar and stir through

with a fork beat together eggs, vanilla extract, melted butter & milk in a second bowl. Add the mashed banana. Stir through

Make a well in the centre of the dry ingredients & add the egg mixture stirring roughly with a fork (dont overmix) until it is a lumpy paste

Set paper cases into the moulds or grease the moulds with a little extra oil or butter & add spoon in the mixture until almost full

Bake for 20-25 minutes or until the muffins come away from the mould when touched. Rest the muffin tray on a wire rack for 5 minutes then remove the muffins leaving them on the rack for another 5 minutes before serving

Serve the muffins with sliced banana and a dollop of creme fraiche scattered with walnuts and drizzled honey (or with caramel yoghurt)