Supplies
For the batter
- 60 grams Kellogg’s All-Bran Original
- 1 banana
- 1 large egg
- 1 tablespoon maple syrup
- ½ teaspoon baking powder
- Pinch of salt
For the filling
- 4 tablespoons peanut butter
- OR
- 75 grams raspberries
- 10 grams flaked almonds
For the topping
- Greek yoghurt
- Blueberries
- Icing sugar, optional
Steps
For the batter
- Preheat the oven to 195c/175c fan.
- For the batter, add the Kellogg’s All-Bran Original, banana, egg, maple syrup, baking powder and salt to a food processor and blitz until well combined and smooth.
For the filling
- For the peanut butter filling: Half fill both ramekins with the batter and then dollop two tablespoons of peanut butter into the centre of each. Top with the remaining batter and bake for 20 minutes.
- For the raspberry filling: Gently stir half of the raspberries into the batter and then divide the mixture between the two ramekins. Top with the remaining raspberries and flaked almonds and bake for 20 minutes.
- Remove from the oven and serve hot with greek yoghurt and blueberries and if using, dust with icing sugar.
For the topping
- Top with Greek yoghurt, berries and optional icing sugar.