For the muffins
10 oz. self-raising flour
1 tsp. ground mixed spice
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. bicarbonate of soda
6 oz. golden caster sugar
3 (fairly large) ripe bananas
6 fl. oz. sunflower oil
1 tbsp. milk
2 tsp. vanilla extract
1 egg
2 oz. walnuts (or pecans) roughly chopped
2 oz. raisins (or sultanas)

For the topping
1 ½ tbsp. pumpkin seeds
1 tbsp. rolled oats
1 tbsp. demerara sugar

1. Preheat oven to gas mark 4 (180º C, 350º F). Line a muffin tray with muffin paper cases.
2. Sift all the dry ingredients (except the sugar) into a large bowl. Add the sugar and mix well.
3. Mash the bananas thoroughly in a mixing bowl until it becomes pulpy. Next, add the oil, milk and vanilla and mix well. 
4. Add this mixture to the dry ingredients along with the egg. Mix well with a spatula or an electric whisk on a medium speed until a smooth batter is produced.
5. Gently stir in the walnuts and raisins. 
6. Scoop the mixture into each case almost full, and then evenly distribute toppings over the muffins.
7. Bake in the oven for 20-25 minutes. (Tip! If a toothpick comes out clean after being inserted into some of the muffins, they are ready to come out the oven).
8. Once baked, leave to cool slightly for 10 minutes. Serve warm or leave to cool completely before consuming.