Preheat the oven to Gas Mark 4, 180° C, fan 160° C. Line a 12-hole muffin tray with paper muffin cases. In a large mixing bowl, mix together the oatbran, raisins, baking powder and cinnamon. Sift in the flour and mix well. In another bowl, whisk together the eggs, olive oil, milk and syrup or honey. Stir in the chopped bananas. Make a well in the centre of the flour mixture and pour in the egg mixture. Stir briefly until the mixture just comes together - you don't want to over-mix or the muffins will be dry. Spoon into the muffin cases and bake in the preheated oven for about 15-20 minutes, until golden and a skewer inserted into the centre of a muffin comes out clean. Take out of the oven and turn out on a wire rack to cool. The scones are best eaten slightly warm and they will keep in an airtight container for up to 3 days. *Inspired by Charlotte B. from the Realfood cookbook. Freezing and defrosting guidelines Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven or pop them in the microwave at work or at home (30 seconds from room temperature or 1 minute from frozen). If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.