Preheat the oven to 200∞C fan/gas mark 7.
Line a 12-hole muffin tin with muffin cases.
Combine the flour, oats, sugar, baking powder and salt in a bowl.
Mix the eggs with the mashed bananas in a separate bowl then add the wet mixture to the dry ingredients.
Add the sunflower oil and milk, and give it all a good mix, then add the berries and mix again.
Half-fill each muffin case with the mixture then place the tin in the oven and bake for 25 minutes, or until the muffins are well-risen and golden on top.
Remove from the oven and leave to cool for 5 minutes, then enjoy them warm!
Preparation time: 20 minute
200g plain flour
200g rolled porridge oats
75g soft light brown sugar
3 tsp baking powder
Pinch of salt
2 large eggs
2 ripe bananas, mashed
3 tbsp sunflower oil
250ml whole milk
75g raspberries, halved