National Cupcake Week Blueberry & Banana cupcake (muffin) Clean Supper Club
Our Clean Supper Club Breakfast, Blueberry and Banana cupcakes/ muffins are full of gorgeous blueberries and bananas, which is always a winning flavour combination. 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 groundraw cinnamon powder 30g pumpkin seeds (1/4 cup) 150 - 200g Blueberries (we used frozen) 75g oat flour 75g ground almonds
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
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.
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.