Sugar-Free Pecan Banana Cupcake

Ingredients

• Plain Yogurt1/2 cup (120 g)
• Oil6 tablespoon (60 ml)
• Egg2 count (110 g)
• Vanilla Extract1 teaspoon (5 g)
• Oats18 tablespoon (180 g)
• Baking Powder1 teaspoon (5 g)
• Banana2 medium (260 g)
• Baking Soda1/2 teaspoon (3 g)
• Pecans7.5 half (30 g)
• Stevia6 packet (6 g)

Instructions

1. 1

   Step 1

   For this recipe you need two ripe bananas.

2. 2

   Step 2

   If you don't have oat flour available, simply add rolled oats to a blender and blitz for about 15 seconds until you have a powdery flour.

3. 3

   Step 3

   In a bowl, place the oat flour, baking powder, baking soda and a pinch of salt. Mix.

4. 4

   Step 4

   In another bowl, mash the ripe bananas.

5. 5

   Step 5

   Add the egg yolks, stevia, vanilla extract, plain yogurt and oil. Mix

6. 6

   Step 6

   Pour the liquid ingredients into the dry mixture and mix with a spatula until well combined.

7. 7

   Step 7

   Beat the egg whites until stiff and add to the previous mixture gradually.

8. 8

   Step 8

   Place the mixture in cupcake liners. Try to fill 3/4 of the cupcake liners.

9. 9

   Step 9

   Add the previously chopped pecans on top.

10. 10

    Step 10

    Bake for 15 to 20 minutes at 356 °F (180 °C).

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Sugar-Free Pecan Banana Cupcake can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.