Preheat the oven to 180°C / 375°F convection and heat a pan over medium heat.
Wash and peel the rhubarb and cut it into small pieces. Melt the coconut oil in the pan, add the rhubarb and sauté over medium-high heat for about 5 minutes, stirring occasionally
Meanwhile, peel and mash the bananas. Mix with the eggs, yogurt and some drops of the bitter almond flavoring. Add the flours and baking powder and mix well.
Turn off the heat, sweeten the rhubarb with 1 big tablespoon of erythritol, mix the starch with about 1 to 2 tablespoons of cold water and add it to the veggies. Then mix the remaining erythritol into the batter.
Now pour a large spoonful of batter into all the muffin cups, then spread the compote evenly and in the center, and finally divide the remaining batter among the cups. Now put the cupcakes in the preheated oven for 20 minutes and then let them cool down well.
Notizen
nutritional values per serving:
calories: 107 kcal
fat: 2,7 g
carbohydrates: 13,4 g
protein; 5,7 g
Nährwerte
Calories: 107kcal
Keyword baking, low calorie, sugar free
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