Ingredients:
- 2 eggs
- 1/4 cup olive oil (60 ml)
- 1/4 cup dried mulberry powder / sweetener of your choice (60 ml)
- 1/4 cup Saledo green banana flour (30 g)
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
To sprinkle on top:
- 2 teaspoons gluten-free oats
- 1/8 teaspoon cinnamon
- 1/4 teaspoon dried mulberry powder
1 cup = 250 ml
Preparation:
- Preheat your oven to 175 degrees.
- Carefully separate the egg yolks and whites. Beat the egg whites with a mixer until they reach a frothy consistency. In a separate bowl, mix the egg yolks with the dried mulberry powder (or sweetener of your choice), olive oil and cinnamon.
- Add the Saledo green banana flour and baking powder to this mixture, mix gently with a spatula until all the ingredients are well mixed.
- Slowly add the egg whites to this mixture, stirring from bottom to top, making sure that no air bubbles are extinguished. Divide the mixture you have prepared equally among the mini cupcake molds.
- For the top, sprinkle the gluten-free oat, cinnamon and dried mulberry powder mixture you have prepared on top of each one. Bake in a preheated oven at 175 degrees for 12-15 minutes.
- You can check if it is cooked with a toothpick test. When the top of your cupcakes is slightly browned, remove them from the oven and let them cool.