Preheat the oven to 180ºC and prepare a tray with about 10 cavities for muffins or cupcakes. We can use non-stick capsules or lightly grease them with neutral oil.
Put the peeled banana in a medium bowl and mash with a fork. To me I like to leave a bit more whole to give another texture to the dough, but it can be completely pureed. Add the eggs, vanilla, lemon or orange zest and cinnamon, stirring well.
Add the oatmeal, oat flakes, chickpea flour, yeast and salt. We can use ground almond or hazelnut instead. maybe it’s necessary adjust the texture a bitDepending on the type of flour, it can absorb more or less liquid. If it is very dry, a splash of vegetable drink or milk will suffice.
Mix gently until there are no dry lumps and add the raisins to taste. I recommend using the corinthian variety, smaller, but juicy. mix with envolvent movements to distribute them.
Transfer the dough to the molds without filling them all and cover with a little chia seeds, or sesame, to give it a crunchy touch. Bake for about 20-22 minutes until a toothpick inserted comes out clean.
Wait a bit out of the oven, unmold and let cool completely on a grid. They can be frozen individually wrapped.