Pre heat oven to 350 deg C and Line a standard cupcake pan.
In a small bowl add strawberries and raisins . Sprinkle 1 tablespoon flour and coat well . Keep it aside .
In another bowl combine warm water and flax seed meal and keep aside until it gels up.
In a blender/ mixer add chopped bananas , milk , oil , flax seed meal , lemon juice , vanilla , sugar and puree until smooth.
In a big mixing bowl , sift the whole wheat flour/ atta.
Add in all other dry ingredients and give a quick mix with a spoon.
Now add the prepared puree to the dry ingredients.
Mix well with a spatula or whip it with a hand held or electric whisk .
Do not over mix. The batter for these muffins have to be thick.
If you feel that the batter is very thick then add 1- 2 tablespoon milk to get desired consistency.
Now add in the flour coated strawberries and raisins to the batter and fold well .
Reserve some for topping the cupcake.
With a help of an ice cream scooper or a spoon scoop the batter in the cupcake pan up to 2/3 full
Top the reserved strawberries raisins along with rolled oats .
Tap the pan gently over the counter to get rid of any trapped air bubbles.
Bake it in a pre heated oven for 18-22 minutes.
Check at 18 minute mark. Mine were done in 20 minutes.
Size of banana varies so does the sweetness. Add additional liquid if necessary . To be precise banana puree without liquid added is ¾ cup plus 1 tablespoon . These muffins aren’t overly sweet so adjust sweetness to your taste. Substitute flaxseed meal with thick yogurt. Substitute strawberries with chopped mangoes or apples. You may add nuts too. Toppings are coated with flour to avoid sinking to the bottom . Substitute almond meal with equal amount of oat flour. Oats flour is nothing but ground oats . Just pulse rolled oats in the blender until flour like. I have used cupcake pan which are smaller than muffin pans. It will yield 13-14 standard size cupcakes or 8 muffins.