Preheat the oven to 180C. Lightly grease muffin pans. In a large mixing bowl, mix the oil and sugar together. Add the eggs and milk and beat well. Grate the apple, mash bananas with a fork and add to the oil and sugar mixture. In a separate bowl, sift the flour, baking powder and salt together. Add the oat brand and ProNutro and mix well. Add the dry ingredients to the fruit and egg mixture. Mix thoroughly, using a wooden spoon. Do not overmix, but make sure that all dry ingredients are moistened. Spoon into the greased muffin pan. Bake for 30 minutes, or until skewer inserted in the centre comes out clean. Remove from the oven and leave to stand for 10 to 15 minutes before turning the muffins out. Leave to cool completely on a cooling rack.
Sixteen muffins are stacked in a line to shape the caterpillar's body. Trim a very thin slice off the side of each muffin so that they stand securely on their sides. Stick the muffins together with a little peanut butter, placing them bottom to bottom and top to top on their flat sides. Make sure the first muffin has the flat side for the face. Sprinkle desiccated coconut on the peanut butter between the muffins.
Legs: cut about 40 strips (3 cm x 0.5 cm) from dried fruit roll. Place them evenly beside the caterpillar on both sides.
Eyes: break a toothpick in half and insert the blunt ends into the 'face' of the front muffin to hold the grapes for the eyes. Trim the tip of each grape and then attach the grape, flat side first, onto the toothpick to make eyes. Insert a whole clove into the centre of each grape.
Nose: attach half a gooseberry onto the face in the same way as attaching the eyes.
Mouth: cut a slice of strawberry, lengthways, and shape it into a smile using a sharp knife and place onto the face.
Feelers: break a toothpick in half and insert a raw pea at each sharp end to make the feelers. Insert these on the top of the 'head'.
Tail: cut a slice of strawberry lengthways and insert into the top of the last muffin (as with the feelers) to make the tail.
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