These muffins are made with oil instead of butter. Make a batch and freeze individually in snack bags
Preheat the oven to 180ºC, fan 160ºC, gas 4. Prepare a mini muffin tin with paper cases or butter and flour the holes.
Sift the flour, oats and baking powder together. In a separate bowl, beat the eggs, caster sugar, oil and a pinch of salt together until pale and fluffy. Fold this mixture, and bananas, into the flour.
Spoon the mixture into the muffin tin, about a teaspoon per muffin. Sprinkle the extra oats over and bake for 15 minutes until the muffins have risen and are golden.
When cooked through, transfer to a rack to cool completely. Store in an airtight container for three days or freeze individually.