Preheat oven 180°C fan forced. Line a 12-hole muffin pan (1/3 - cup capacity) with paper wraps or cases.
Sift the flour into a mixing bowl. Add the malt powder, Weetbix, brown sugar and blueberries. Stir to combine. Make a well in the centre. Add the bananas, butter and eggs. Stir gently to combine. Spoon evenly into paper cases, about 1/3 cup per muffin.
Bake for 22-25 minutes, or until a skewer inserted into the centre comes out clean. Stand for 10 minutes in the pan. Transfer to a wire rack. Dust the icing sugar over the warm muffins. Serve warm or at room temperature.
TipYou will need 1 cup coarsely mashed Havana™ Bananas