Stand cupcake cases in the holes of a cake or muffin tray.
Measure the flour, sugar and baking powder into a bowl, stir to combine and sieve into another bowl.
Break the egg into a large mixing bowl.
Add the oil and water and beat together well.
Mix in the prepared flour.
Cut the banana into thin slices and cut these in half.
Tip the banana into the mixing bowl.
Add the raspberries and stir gently to mix in the fruit.
Divide the mixture between the cupcake cases.
Dust a little oat flour over the cupcake muffins.
Bake for 35-40 minutes.
Transfer the cakes onto a wire rack and leave to cool.
cupcake cases, 12-hole cake or muffin tray and mixing bowls
190°C, Fan 170°C, 375°F, Gas 5
These delicious muffins have become a firm family favourite, we love them. Delicious warm from the oven or next day, if they last that long. The recipe is quick and simple to make, doubling the quantities to bake a bigger batch. They work well too by replacing the raspberries with blueberries.