883- Cupcakes with Sorghum Grain Flour / كب كيك بدقيق حبوب الدخن (إيلان)
90 grams (1/2 cup) coconut sugar
2 ripe bananas, mashed
60 milliliters (1/2 cup) almond milk
50 grams (1/2 cup) almond powder
1 teaspoon vanilla extract
125 grams (1 cup) sorghum grain flour
50 grams (1/2 cup) rolled oats
1 teaspoon baking powder
1 pinch of salt
A handful of rolled oats
1- In a large bowl, whisk together the coconut sugar and eggs using a whisk until fluffy and well combined.
2- Add the mashed bananas, almond milk, almond powder, and vanilla extract. Continue mixing until well incorporated.
3- In a medium bowl, add the sorghum grain flour, rolled oats, baking powder, and salt. Mix until well combined..
4- Gradually add the sorghum grain flour to the banana and egg mixture while continuing to mix. The cupcake batter should be homogenous
5- Place the cupcake liners in a muffin tin. Fill the cupcake liners 3/4 of the way with the cupcake batter, then top with rolled oats.
6- In a preheated oven at 180°C / 356°F, bake the cupcakes for 15 minutes or until done. When you insert a toothpick in the center of a cupcake, it should come out dry.
7- Remove the cupcakes from the oven and allow them to cool completely before serving.