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

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!! 
Course: Dessert
Cuisine: Baking
Servings: 12 serves


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

  • 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

  • Preheat oven to 180C and line a 12 cup muffin tray.
  • Peel and place bananas and apple puree in a blender and process until smooth.
  • In a bowl, sift all dry ingredients and add banana apple mixture.
  • Mix until just combined, don't over stir, and pour into muffin tray.
  • Bake for 20 - 25 minutes or until skewer comes out clean.
  • Place on cooling rack until completely cool.
  • 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.
  • 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.
  • 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!

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