Bananas & oats for strenght and satiety, choco and cinnamon for the sweet delightful flavour!
QUANTITY
10
mini cakes
COMPLEXITY
Simple
TIME
30
Minutes
Ingredients
- 190 g fine oats
- 100 g almond and walnut mix
- 1 tbsp or 20 g coconut oil
- 2 ripe medium sized bananas
- 1/2 tsp cinnamon
- 40 ml agave syrup
- 25-30 g dark chocolate, 80% cocoa
- almond flakes
Place the walnuts and almonds in a blender and pulse until you get a fine "nut flour".
Add the coconut oil, stir manually before pulsing again. The goal is to get a butter-like mixture.
Mash the banans with a fork in a different bowl.
Stir in the oats and the "nut butter", the agave and cinnamon.
Chop the dark chocolate into little cubes and stir them into the mixture manually.
The mixture should be wet and thick.
Use an icecream scoop to take out the mixture and placing each ball into one muffin tin lined with parchement paper (muffin paper baskets).
Decorate with almond flakes.
Bake on 180 C degrees between 15-20 minutes.
Cool on a wire rack and you'll get a perfect breakfast with a side of yogurt.
