Pre heat oven to 170°C. Fan forced.

In a large bowl sift together the flour and bi carb soda, then mix in the brown sugar.

In a separate bowl, lightly whisk the eggs, add the olive oil and whisk to combine.

Make a well in the flour, add the eggs, yoghurt and banana and fold gently until just combined.

Fill a 12 hole muffin tray with cupcake liners, add a heaped tablespoon to each, top with a slice of banana and bake for 15 minutes. Check they are ready by inserting a skewer and it comes out clean.  Drizzle each muffin with a little honey and put back in the oven for a couple of minutes to melt the honey and glaze each muffin.

Allow to cool in tin 5 minutes before turning onto a wire rack.