Banana Chocolate Pistachio Crumble Cupcakes
- Total time
- 55 minutes
- Preparation time
- 30 minutes
Directions
Whisk the margarine with the erythritol, vanilla extract and salt until light and creamy. Mix the cocoa powder, hazelnuts, 160 g flour and baking powder and knead into the margarine. Knead in the pistachios. Chill the crumble mixture for 30 minutes.
Peel 3 bananas. Puree 2 of them with protein powder, 20 g flour, citric acid and lemon juice. Dice the last banana and fold in. Place the muffin cases in a muffin tin. Fill in layers of crumble and banana mixture.
Bake in a preheated oven at 180 °C top/bottom heat for approx. 20-25 minutes. Leave to cool.
Ingredients
130 g margarine or vegan semi-fat butter
100 g erythritol or 100 ml maple syrup
1 tsp vanilla extract
1 pinch of salt
50 g cocoa powder
120 g ground hazelnuts
180 g wholemeal spelt flour
1 tbsp baking powder
50 g chopped pistachios
3-4 Dole bananas
½ tsp citric acid
30 g unsweetened protein powder (whey, vanilla)
2 tbsp lemon juice
1 tsp cinnamon