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Prepare

20 Min

Produce

4 Portions

Share

Ingredients

30g of ground almonds

30g of gluten free oats

5g of coconut oil (melted)

1 egg

4 whole cloves

1 banana

Pinch of cinnamon

Pinch of baking powder

15g of xylitol

Icing:

Dark chocolate of your preference. I chose 70% Lindt.

Method of Preparation

Mix all the ingredients except the chocolate and put in 4 silicone cupcake molds. Put in the airfryer for 15 min at 150 degrees or in a regular oven (time may vary).

Put one chocolate square in each cupcake and leave for another 3 minutes in the airfryer.

 

Macros:

173kcal

16g C

10g F

4g P