Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a muffin tin with 12 muffin cases.
Mash 2 large ripe bananas well with a fork
Mix 250g flour, 1.5 tsp baking powder, 1/2 tsp bicarbonate of soda and 75g coconut or caster sugar together in a large mixing bowl.
Put 75g sunflower oil, 75g oat milk, 1 tsp vanilla extract and 1 tbsp apple cider vinegar in a separate bowl or jug. Mix well.
Pour into the flour and mix until just combined.
Add the mashed banana and mix again.
Gently stir in the 150g raspberries.
Spoon the mixture into your muffin cases and sprinkle a few oats over the top of each muffin.
Bake in the oven for 20 minutes or until a toothpick inserted in the centre comes out clean.