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