How to make Julia Busuttil Nishimura's raspberry, oat and banana muffins
125g raw caster sugar
1 tsp vanilla extract
150ml light extra virgin olive oil
3 very ripe bananas, mashed (around 400 g)
100g rolled oats, plus extra for topping
150g self-raising flour
1 tsp ground cinnamon
150g frozen raspberries
Preheat the oven to 160°C fan-forced (180°C conventional). Line a 12-hole muffin tray with patty pan cases, or simply grease the tray. In a large bowl, whisk together the sugar, eggs and vanilla. Pour in the extra virgin olive oil and whisk until well combined. Add the mashed bananas and whisk well. Add the rolled oats, self-raising flour and ground cinnamon and whisk until just combined. Fold through the raspberries.
Spoon the batter into the patty pan cases and top with some extra rolled oats. Bake for 25-30 minutes or until the muffins are cooked when tested with a skewer. Allow to cool briefly in the tin, then transfer to a wire rack to finish cooling.