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Place the banana slices, oats, yoghurt and Robertsons Cinnamon powder in a blender and blitz until smooth. Set aside.
In a separate bowl, mix the granola with the melted nut butter and honey.
Line a muffin tray with paper cupcake cases. Place a tablespoon of the granola mixture into each cupcake case, pressing down to flatten the base.
Top with the creamy smoothie mixture (about 2 large tablespoons per cupcake case).
Sprinkle mixed berries on top of each cup, pressing them gently into the mixture.
Pop a wooden ice-cream stick into each cup.
Freeze for 3-4 hours
Peel away the cupcake liners and serve immediately.