Cooking spray
3 medium bananas, mashed
1 cup buttermilk
2 x 50g eggs
80g 40% reduced-at sunflower spread
1 tsp vanilla essence
1 cup wholemeal self-raising flour
¼ cup oat bran
¾ cup Chelsea Icing Sugar
1 tsp baking powder
24 blueberries
2 strawberries, hulled, halved and sliced
12 raisons
24 banana chips

Icing:
250g light cream cheese
1/3 cup Chelsea Icing Sugar

1. Preheat oven to 190° conventional (or 170° fan-forced). Line 12 x 1/3 cup muffin pan with paper cases. Spray the cases lightly with cooking spray.
2. Put the banana, buttermilk, eggs, spread and vanilla essence in a medium bowl. Whisk until well combined. Combine the flour, oat bran, Chelsea Icing Sugar and baking powder in a medium bowl.
3. Add the flour mixture to the banana mixture. Using a wooden spoon mix until well combined. Spoon the mixture evenly between the paper cases, filling almost all the way to the top. Bake for 20-25 mins, or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
4. Icing: using electric beaters whisk the cream cheese until smooth, add half the Chelsea Icing Sugar and whisk until smooth. Add the remaining icing sugar and whisk until well combined.
5. Spread the icing over the cupcakes. Place 2 blueberries on each cupcake as eyes, a strawberry slice as a mouth, a raison as a nose and 2 banana chips as ears.