Gluten Free Mini Cupcakes

Ingredients:

• 2 eggs
• 1/4 cup olive oil (60 ml)
• 1/4 cup mulberry powder / preferred sweetener (60 ml)
• 1/4 cup Saledo green banana flour (30 g)
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon

For Topping:

• 2 teaspoons gluten-free oats
• 1/8 teaspoon cinnamon
• 1/4 teaspoon mulberry powder

1 cup = 250 ml

Instructions:

1. Preheat your oven to 175°C (347°F).
2. Carefully separate the egg yolks and whites. Beat the egg whites with a mixer until they form stiff peaks.
3. In a separate bowl, mix the egg yolks with mulberry powder (or your preferred sweetener), olive oil, and cinnamon.
4. Add Saledo green banana flour and baking powder, gently stirring with a spatula until well combined.
5. Gradually fold the beaten egg whites into the mixture, using a gentle motion from bottom to top to preserve the air bubbles.
6. Evenly distribute the batter into small cupcake molds.
7. Sprinkle the prepared topping mixture of gluten-free oats, cinnamon, and mulberry powder over each cupcake.
8. Bake in the preheated oven for 12-15 minutes. Check doneness with a toothpick—if it comes out clean, they are ready.
9. Once the tops are lightly golden, remove from the oven and let them cool.

Enjoy!