Preheat oven to 180°C/160°C fan-forced. Spray a 12-cup muffin tin with cooking spray and set aside.

In a large bowl, combine the self-raising, plain flour, baking powder, salt and sugar.

In a jug, combine the bananas, maple syrup, egg and butter.

Pour the ingredients of the jug into the bowl and using a spatula; gently fold the mixture together until all ingredients are moist.

Using an ice-cream scoop, scoop mixture into the muffin tray and bake for 20-25 minutes.

Cool on a wire rack. Dust with sifted icing sugar.

Notes

• It is always important not to overwork a muffin mixture or your muffins won’t be light.
• Make sure that you use ripe bananas for the fullest flavour.
• If you want your muffins with a little more texture, you can add ½ a cup of crumbled walnuts to the mix.