Name: Julia Busuttil Nishimura’s raspberry, oat and banana muffins
Yield: 12 small muffins
Ingredients: 125g raw caster sugar; 2 eggs; 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

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

Ingredients

125g raw caster sugar

2 eggs

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

Method

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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Julia Busuttil Nishimura