Julia Busuttil Nishimura’s raspberry, oat and banana muffins

Don't let those bananas go to waste.
12 small muffins

When bananas begin to soften, they are at their best for baking – sweet and easy to mash. Here Julia Busuttil Nishimura uses them in some simple muffins
which are perfect for school lunchboxes.

Julia says she likes to use frozen raspberries, but whatever berry you have in the freezer is perfect – blueberries, strawberries and blackberries are all great.

How to make Julia Busuttil Nishimura’s raspberry, oat and banana muffins




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.

You might also like Fast Ed’s raspberry and hazelnut tart

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