Preheat oven to 180°C and prepare a 12-muffin tray.

In a large bowl, add the dry ingredients and mix well.

In a separate bowl or blender, add the bananas, egg, honey and vanilla and mix until smooth.

Add the wet ingredients to the dry ingredients and mix together. Fold thorough the walnuts.

Distribute the mixture amongst the muffin tins and bake for 18-20 minutes or until golden and a skewer comes out clean.

Let the muffins cool in the tins for 10 minutes until turning out onto a wire rack to cool completely.

To make the icing, place all the ingredients into a blender and blend until smooth. Place in the fridge for 20 minutes to set while the muffins cool.

Once the muffins are cool, spread a layer of icing on top of each one.

Store in an airtight container in the fridge for up to 1 week (if you don’t eat them all straight away!)