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Banana and raspberry breakfast smoothie cupcakes
A cupcake you could get away with eating at breakfast - yum!Rate this recipe
- Difficulty: Easy
- Serves 8+
- Total time
- 25 Mins
- Preparation time
- 15 Mins
- Cooking time
- 10 Mins
25g rolled oats
1 banana, peeled
1 tbsp maple syrup
100ml sunflower oil
40g dried cranberries
250g self-raising flour
1 tsp bicarbonate of soda
300g butter, softened
300g icing sugar
4 tbsp natural yoghurt
Preheat the oven to 180°C, 160°c fan, gas mark 4. Line a 12-hole muffin tin with paper cases.
Make the smoothie by placing the oats, banana, 50g of the raspberries, maple syrup, milk and yoghurt into a blender and blending until smooth.
Add the eggs and sunflower oil and blend again.
Place the cranberries, flour and bicarbonate of soda into a bowl make a well in the centre. Pour in the smoothie and fold in the dry ingredients.
Spoon into the paper cases and bake for 8-10 minutes, until risen and golden. Cool on a cooling rack.
To make the icing, beta together the butter, icing sugar and remaining raspberries. Spoon into a piping bag with a star nozzle and pipe over the cooled cakes.
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