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Banana and raspberry breakfast smoothie cupcakes

A cupcake you could get away with eating at breakfast - yum!

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Recipe:
Alzheimer's Society
Photo:
Alzheimer's Society

Difficulty: Easy
Serves 8+

Preparation

Total time: 25 Mins
Preparation time: 15 Mins
Cooking time: 10 Mins

25g rolled oats
1 banana, peeled
75g raspberries
1 tbsp maple syrup
100ml milk
2 eggs
100ml sunflower oil
40g dried cranberries
250g self-raising flour
1 tsp bicarbonate of soda
300g butter, softened
300g icing sugar
4 tbsp natural yoghurt

Preheat the oven to 180°C, 160°c fan, gas mark 4. Line a 12-hole muffin tin with paper cases.
Make the smoothie by placing the oats, banana, 50g of the raspberries, maple syrup, milk and yoghurt into a blender and blending until smooth.
Add the eggs and sunflower oil and blend again.
Place the cranberries, flour and bicarbonate of soda into a bowl make a well in the centre. Pour in the smoothie and fold in the dry ingredients.
Spoon into the paper cases and bake for 8-10 minutes, until risen and golden. Cool on a cooling rack.
To make the icing, beta together the butter, icing sugar and remaining raspberries. Spoon into a piping bag with a star nozzle and pipe over the cooled cakes.