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
-
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!
