Gluten free vegan food perth

Banana Muffins with Hazelnut Cream filling – Gluten free, soy free and vegan

As if banana muffins weren’t awesome enough on their own we stuffed them full of hazelnut cream!! 

For the Muffins

  • 1 2/3 cups GF Flour (I used Bob's Red Mill 1 to 1 Baking Flour)
  • 1 cup coconut sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 3 medium bananas (very ripe ones!)
  • 1/3 cup apple puree

For the Hazelnut Cream

  • 1 cup raw unsalted cashews (soaked for at least 4 hours)
  • 1/4 cup maple syrup
  • 1/8 tsp sea salt
  • 2 tbsp hazelnut butter
  • 1/4 cup almond milk
  • 1/2 tsp vanilla extract
  • 1/4 cup coconut oil (melted)

For the Hazelnut Cream

  1. Blend all ingredients in a high speed blender until smooth and refrigerate for at least 6 hours or overnight and reaches a pipe-able consistency.

For the Banana Muffins

  1. Preheat oven to 180C and line a 12 cup muffin tray.

  2. Peel and place bananas and apple puree in a blender and process until smooth.

  3. In a bowl, sift all dry ingredients and add banana apple mixture.

  4. Mix until just combined, don’t over stir, and pour into muffin tray.

  5. Bake for 20 – 25 minutes or until skewer comes out clean.

  6. Place on cooling rack until completely cool.

  7. Remove hazelnut cream from refrigerator and stir until creamy and smooth. Spoon into a piping bag that has a filling tip attached. I use the Wilton 230.

  8. Insert filling nozzle into the middle of the muffin at a 90 degree angle and fill until you see the top of the muffin start to bulge.

  9. Change piping nozzle and pipe remaining cream on top and sprinkle with chopped hazelnuts. 

    Alternatively you can top with frosting of choice. Something chocolate-y would be awesome!