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Banana and raspberry breakfast smoothie cupcakes

A cupcake you could get away with eating at breakfast - yum!

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  • Difficulty: Easy
  • Serves 8+


Total time
25 Mins
Preparation time
15 Mins
Cooking time
10 Mins
  • 25g rolled oats

  • 1 banana, peeled

  • 75g raspberries

  • 1 tbsp maple syrup

  • 100ml milk

  • 2 eggs

  • 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

  1. Preheat the oven to 180°C, 160°c fan, gas mark 4. Line a 12-hole muffin tin with paper cases.

  2. Make the smoothie by placing the oats, banana, 50g of the raspberries, maple syrup, milk and yoghurt into a blender and blending until smooth.

  3. Add the eggs and sunflower oil and blend again.

  4. 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.

  5. Spoon into the paper cases and bake for 8-10 minutes, until risen and golden. Cool on a cooling rack.

  6. 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.

You will need

Cupcake cases

Cupcake tray

Piping bag


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