1.Line 36 mini-muffin holes with 30ml paper cases. Preheat the oven to 200°C (180°C fan-forced).
2.Sift flour and brown sugar into a large bowl; stir to combine. Stir in combined egg, buttermilk, banana and oil until just combined.
3.Divide the mixture among paper cases; top each with 1 raspberry. Bake in a moderately hot oven for about 15 minutes.
If you would prefer to make this recipe into larger muffins, the mixture will yield 12 muffins.Note