Snack recipe: Banana Oat Cupcakes With Streusel topping and Salted Caramel Drizzle

Feeding the Family

Recipes

Published on Tuesday, 10 September 2013 11:00

Last Updated on 08 September 2013

Monica Costa

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We love this simple snack recipe for Banana Oat Cupcakes With Streusel topping and Salted Caramel Drizzle. A fabulous gluten free and dairy free cupcake. Delicious sweet banana flavour topped with crunchy oats and a drizzle of salted caramel.

For many, back to school means back to packed lunches. We know it can be a challenging task to keep your children’s lunch new, exciting and healthy but this simple suggestion for snack recipe will make boring lunchboxes and soggy sandwiches a thing of the past, inspiring your children to eat a healthy, balanced lunch, that tickles the taste buds too!

Being in the classroom can be tiring, so make sure you pack slow release energy snacks to keep your kids going throughout the school day. Protein-fuelled toppings and snacks combined with low-sugar carbohydrate based oatcakes provide the perfect lunchbox treat, supplying your little ones with the essential nutrients they need to be top of the class!

Suitable for Vegetarians, Gluten free, Dairy Free, Seed Free, Soy Free

Makes: 12

Ingredients:

2 large eggs

100g coconut sugar or xylitol

100g coconut butter or vegan spread

1 large banana

100g Gluten-Free plain flour

50g gluten free Nairn’s porridge oats

2 tsp. baking powder

½ teaspoon salt

1 teaspoon cinnamon

Oat Crunch

30g coconut sugar or xylitol

50g Nairn’s gluten free porridge oats, ground up roughly in a food processor

1 teaspoon cinnamon

2tbsp melted coconut oil or vegan spread, melted

Salted Caramel

75g vegan spread

100g coconut sugar or brown sugar

2 Tbsp thick coconut milk from the top part of a can of coconut milk

1tsp Course Sea Salt.

Banana chips to decorate, optional

Method:

1. Preheat the oven to 180ºC, gas mark 4.

2. Line a 12-cup muffin pan with baking liners.

3. To make the topping in a bowl, combine the sugar, oats and cinnamon. Pour in the oil and mix in to form crumbs. Set aside.

4. In a food processor beat together the eggs, sugar, oil and banana. Add the dry ingredients and beat lightly to combine.

5. Spoon the batter into the prepared cup cake tins until about ¾ full. Sprinkle over a little of the oat topping.

6. Bake until golden and a toothpick inserted in the centre comes out dry, about 20 minutes; let them cool completely on a wire rack.

7. To make the caramel, put all the ingredients in a pan and bring to the boil. Simmer for 2-3 minutes. Allow to cool to thicken.

8. Drizzle the caramel over the cupcakes to serve. Top with a banana chip is wished to decorate.