1. Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line a 12-cup muffin tin with paper cases.
2. In a large bowl, stir together the flour, baking powder, porridge oats, cinnamon and sugar. 
3. In a separate bowl, combine the eggs, sunflower oil and mashed bananas. 
4. Add the wet mixture to the dry and mix until just combined. 
5. Spoon the mixture into the prepared muffin cups and sprinkle on some extra porridge oats.
6. Bake for 15-20 minutes or until the tops feel springy to the touch. Allow to cool slightly and serve. 

Per serving: 365kcals, 21.6g fat (2.4g saturated), 39.8g carbs (17.2g sugars), 4.8g protein, 1.8g fibre, 0.019g sodium