- Mash the banana with a fork. In a bowl, mix the Sprouted oat flakes and Sprouted buckwheat crunchy flakes, add the egg, almond butter, cinnamon, mashed banana and chicory syrup. Mix thoroughly.
- Take a muffin tin and silicone muffin cups. Start filling with batter. Use your hands to shape the cupcake – it should be taller on the sides and there should be a dent in the middle.
- Bake for 20 – 25 minutes at 170°C.
- Let cool after baking. Then remove from the moulds.
- Fill with yoghurt or sour cream (it is possible to sweeten) and decorate with small fruits – strawberries, blueberries or raspberries are ideal.
- Decorate with coconut and almond flakes. Keep refrigerated.
Recipe created by: https://www.baruhavlova.com/
