Banana and oat muffins with raspberry cream
Cook time – 30 min
- Total time
- 70 minutes
- Preparation time
- 40 minutes
- Calories
- 455
- Portions
- 12
Muffins – they sound so deliciously soft, warm and fluffy! Our banana muffins with raspberry cream look like pink, cosy cushions – if you have a sweet tooth, you will be in cake paradise. Simply a dream! These small, round treats look like they come from a patisserie, but even novice bakers will find them incredibly easy to make. The flavours of the bananas, raspberries, rolled oats and vanilla blend beautifully together. It’s a difficult decision: will you share them with your nearest and dearest or will you simply sit back and enjoy them yourself?
Directions
- Soak the cashew nuts in water overnight.
- Separate the eggs. Beat the egg yolks, 100 ml honey, salt, vanilla and cinnamon until creamy. Peel and slice the bananas. Purée half the banana pieces, oil and oat milk until smooth. Stir this into the creamy egg mixture.
- Mix the flour and baking powder and, together with the rolled oats, walnuts and the remaining slices of banana (finely chopped if necessary), mix into the batter. Beat the egg whites until stiff and fold them in.
- Divide the batter between 12 muffin moulds and bake in a pre-heated oven at 180 degrees (top/bottom heat) for approx. 30 minutes. Allow to cool.
- To make the topping, drain the cashew nuts, rinse them and purée them with 80 g raspberries, 40 ml honey or syrup and the oat cream until smooth. Pour the cream into a piping bag (which has a star-shaped nozzle attached) and pipe swirls onto the muffins. Decorate using the remaining fruit to taste and sprinkle with flakes of chocolate.
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Ingredients
- 3 eggs
- 100 ml honey or maple syrup
- Salt
- 1 tsp vanilla seeds
- 1 tsp cinnamon
- 4 bananas
- 80 ml nut oil
- 150 ml oat milk
- 300 g fine oats
- 30 g oatmeal
- 1 tbsp baking powder
- 100 g chopped walnuts
For the topping:
- 200 g cashew nuts
- 200 g raspberries
- 40 ml honey or maple syrup
- 100 ml cream substitute
- 1–2 bananas
- 50 g dark chocolate
- Blackcurrants to taste
Plus:
- Muffin tray
- Muffin moulds
- Piping bag with a star-shaped nozzle
Nutritional Facts
| 1 Serving Per Container | |
| Serving Size | 12 |
| Calories | 455 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (27 g) | 36% |
| Saturated Fat (4.5 g) | 18% |
| Cholesterol (52.2 mg) | 17.4% |
| Sodium (25.2 mg) | 4.6% |
| Total Carbohydrate (42.5 g) | 13.3% |
| Dietary Fiber (5.5 g) | 18% |
| Total Sugars (21.7 g) | |
| Protein (12 g) | |
| Calcium | 4% |
| Iron | 4% |
| Potassium (530 mg) | 26.5% |
| Vitamin C | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.