Pre heat oven to 170°C (fan forced).  Place mini cupcake liners into 36 mini muffin holes.

In a large bowl combine the flour and brown sugar.

In another large bowl, add the egg and whisk lightly with a fork.  Add the banana and mash with a fork.  Add in the yoghurt, olive oil and vanilla and continue to whisk with fork until well combined.

Make a well in the dry ingredients, add the wet ingredients and fold gently until almost combined.  (you don’t want to over work the mixture)

Add the raspberries and white chocolate and gently fold just a couple of times to mix through.

Spoon into muffin tray and bake for 15 minutes.

Allow to cool in the tray for 2 minutes, then on a wire rack.