Sugar-free banana blueberry cupcakes with granola on top

By Bold Commerce Collaborator

Sugar-free banana blueberry cupcakes with granola on top

Time: 20 mins (+20 mins in the oven)
Difficulty: Easy
Makes: 12 cup cakes

Ever thought of using granola for a little crunchy goodness on top of a cake? We whipped up a batch of sugar-free banana blueberry muffins, topped with yoghurt (n)icing and Almond, Cranberry & Pistachio granola and they were rather banging, if we do say so ourselves…

Wet ingredients:
3 medium RIPE bananas, mashed to a smooth paste
1/4 cup full fat yogurt
1/2 cup coconut water
3 eggs, beaten
1 tsp pure vanilla extract
150g fresh or frozen blueberries
 
Dry ingredients:
1 1/2 cups wholemeal flour, sifted
1 cup ground almonds, sifted to remove lumps
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
 
Toppings:
1 cup strained full fat greek yoghurt
Zest of 1/2 lemon
Granola for Gangsters almond, cranberry & pistachio
Honey
 

  1. Preheat the oven to to 180ºC/350F/gas 4.
  2. Whisk all of the wet ingredients, except the blueberries, until well blended and as smooth as possible.
  3. Mix all of the dry ingredients together in a separate bowl.
  4. Combine wet and dry ingredients, mixing until a smooth batter forms.
  5. Add the blueberries and stir through gently.
  6. Divide the mixture between 12 cup cake cases and pop in the oven for 20 minutes until golden brown and a skewer inserted into the centre comes out clean.
  7. Turn out onto a rack to cool and serve warm with lashings of the yoghurt (n)icing, a good sprinkle of granola and a drizzle of honey.

We love seeing how you bring your A-game to the breakfast party – tag @granolaforgangsters in your badass breakfast creations and use the hashtags #granolaforgangsters #badassbreakfast