Simple Start Banana & Raspberry Muffins

Ingredients:
2 cups of oats
¾ cup sweetener
1 tbsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1-2 bananas (very ripe, mashed)
One pear
2 eggs (beaten)
1/4 cup zero fat yogurt
½ cup raspberries

Method:

1. Preheat oven to 180‘. 
2. Line a loaf tin with greaseproof paper or a muffin tin with paper cases & set aside.
3. Take one cup of the oats and using an blitz until they become a coarse flour.
4. In a large mixing bowl, stir together blitzed oats, oats, the sweetener, cinnamon, salt and baking powder. 
5. Whisk the eggs in a separate bowl until foamy.
6. Add in the banana, pear, yogurt and mix until smooth. 
7. Add to the dry ingredients, and stir until the batter comes together. 
8. Pour batter into prepared pan.
9. Bake in preheated oven for 45 to 50 minutes, or until the top of the loaf feels firm to the touch and a toothpick inserted into the centre comes out with a moist crumb. 
10. Let cool in the pan for 5 minutes before removing from tin and transfer to a wire rack to cool completely before slicing.
11. If using paper cases, remove from the pan immediately and allow to cool on a wire rack.