Preheat oven to 175C. Grease a 12 hole muffin tray.
Place orange juice and currants in a small saucepan. Bring to a gentle boil and reduce to a simmer. Cover and leave for 5 minutes.
Place the bananas into your food processor and pulse until smooth. Add the orange zest, coconut flour and arrowroot. Pulse to combine. Add the eggs, vanilla, salt, mixed spice and oil. Pulse to combine.
Add the honey and Bi-Carb to the currant mixture, stir to combine. Add this to the cake batter. Combine. Spoon evenly into your muffin tray and bake for 25 minutes.
SYRUP: Bring the juice and honey to the boil. Turn off the heat. Spoon over hot muffins and leave to cool.