Heat the oven to 180c/fan 160c/gas 4. Line 6 holes of an oiled non-stick muffin tin with squares of greaseproof paper. Mix 125g wholemeal flour, 125g plain flour, 2 tsp baking powder, 100g dark brown sugar, a handful each of pumpkin seeds and sultanas. Add 100ml oil, 4 mashed bananas, 2 eggs and 2 tbsp milk. Fold with a metal spoon.
Divide the mixture between the muffin holes. Fill them to the top, sprinkle on a few extra pumpkin seeds and bake for 20 minutes, or until the muffins are cooked through.