Blueberry & Banana muffin/cupcake

National Cupcake Week
Blueberry & Banana cupcake (muffin)
Clean Supper Club

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Our Clean Supper Club Breakfast, Blueberry and Banana cupcakes/ muffins are full of gorgeous blueberries and bananas, which is always a winning flavour combination.
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But for an added sustained energy release we’ve included gorgeous pumpkin seed powder, which complements the flavours perfectly. Making this the perfect post or pre-workout cake or just a great breakfast option ( or to be honest just a really lovely cake).

You may think that we use some strange ingredients - but those we do enable all our family members to eat our creations. We'd prefer to use natural protein boosts because they have so many other health benefits too.

Makes
10 muffin sized
12 cupcakes

Oven temperature
180 ° C (fan)
Prep time 20 minutes
Bake time 20 mins

Ingredients
50g coconut oil
100ml rice malt syrup
200g bananas (roughly 2 peeled)
3 eggs
1tsp of bicarbonate of soda
½tsp of baking powder
1tsp of ground raw cinnamon powder
30g pumpkin seeds (1/4 cup)
150 - 200g Blueberries (we used frozen)
75g oat flour
75g ground almonds

Boost powders
2 tsp of organic pumpkin protein powder
1 heaped tsp of Supervital powder – both available from Indigo Herbs

Icing
Will ice 12 cupcakes
1 cup of cashew nuts
250ml Coconut cream
2tbsp of honey
½ to 1tsp super vital powder or organic pumpkin powder,
depending on how rich a colour you’d like (or whether you prefer pink or green).

Oven 180 ° C (fan)
Bake time 20 mins

Method

Place 1 cup of cashew nuts in a bowl, cover with cold water and leave overnight or for a minimum of 4 hours.

Preheat oven to 180 °C

Place cake cases into tray.

Measure coconut oil & rice malt syrup into a pan and heat gently
until the coconut oil is melted and then stir together.

Place the bananas in a blender until they are smooth, then crack eggs into bananas
and gently mix together.

Weigh out oats and then using a blender whiz into flour.

In a large bowl place ground almonds, oat flour, bicarbonate of soda, baking powder, pumpkin seeds, boost powders and ground cinnamon powder and mix together.

Pour wet ingredients into dry and mix together well, then tip in the blueberries and
stir until they are evenly spread through the mix, we use our food mixers for this.

Spoon mix evenly into cases - until each is ¾s full.

Place on the middle shelf in the centre of the oven and bake for 25 minutes until cakes are golden brown – remove and leave to cool for 10 minutes or until completely cool before decorating.
Leave to cool in the tray.

Method for Icing

Drain cashew nuts and place into food processor, blitz until smooth.

Add cashew cream, honey, supervital or pumpkin protein powder and blend until all creamed together and smooth.

Either spread onto cupcakes using a palate knife or spoon into a piping bag and have some fun!

Sprinkle with pumpkin seeds. These cakes are delicious without decoration too.
 

Blueberry & Banana, Chocolate Heaven, Lemon Poppy seed & Turmeric cakes

Where to buy the ingredients...

Ground almonds can be found in supermarkets
Rice malt syrup can be bought in good health food shops or amazon
or directly from Biona & Clear Spring
The Boosters, powders and many of the nuts and seeds can be bought from Indigo Herbs.