Preheat oven to 180°C.
Grease muffin 12 hole muffin pan.
Mix all dry ingredients together and make a well.
Combine wet ingredients and pour into the well.
Add banana and raspberries and mix well until just combined.
Spoon mixture into muffin pan and bake for 15-20 minutes or until lightly browned.
220 g self-raising flour, sifted
½ cup vegetable oil
¾ cup buttermilk
½ cup firmly packed brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 ripe banana, mashed
40 g frozen raspberries