Yogurt & Banana Cupcakes
· 4 servings
Mix the batter
Grind the oat flakes finely, mix with barley flour, then add the blended banana, yogurt, egg and baking powder (ideally a phosphate-free baking powder).
Fill the muffin cases
Stir well and fill the muffin cases with the mixture, then bake in a preheated oven at 170°C for about 25 minutes.
Decorate
Once the muffins have cooled, top them with curd cheese lightly sweetened with maple syrup (you can leave out the syrup or sweeten the curd cheese with blended banana instead) and blueberries.