Preheat the oven to 180°C (fan-forced) and lightly grease a muffin tray.

In a blender (my choice) or large bowl, mash the bananas until smooth.

Stir in the baking soda.

Melt the butter and mix in the melted butter and honey until well combined. 

Add the salt, cinnamon, cardamom or nutmeg, vanilla and whisked eggs, stirring until everything is evenly blended.

Gently fold in the flour (or flour-protein mix) and flaxmeal until just combined. Avoid over-mixing here.

Fold through the frozen blueberries.

Spoon the batter evenly into the muffin tray, filling each about three-quarters full.

Bake for 15–20 minutes, or until a skewer inserted into the centre of a muffin comes out clean. (Mine took 20 minutes)

Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely.

Enjoy for 5 days, if you don’t live in Queensland. If it’s hot and humid, pop them in the fridge on day 2 so they don’t go mouldy.