Preheat the oven to 180 degrees celsius and line a muffin tin with muffin cases or silicone cases.
Mash the banana in a bowl with a fork and then add the remaining wet ingredients and set aside.
Sift together the dry ingredients.
Add the dry ingredients to the wet ingredients and mix well to form a smooth batter. Pour into the muffin cases and bake for 25 minutes or until golden brown and cooked through (when a skewer inserted comes out clean).
Remove from the oven and allow to cool partly in baking tray before transferring to a cooling rack to cool completely.
They will keep in an airtight container for 4-5 days. Perfect for on the go breakfasts.