Mash the banana until it becomes a puree.
Add the oat flakes, honey, and a pinch of salt and continue mixing until the mixture is well combined and homogeneous.
Transfer the mixture into lightly oiled non-stick muffin molds and shape the baskets.
Bake in a preheated ventilated oven at 160°C for about 18/20 minutes.
Remove from the oven, let cool, and fill with melted chocolate and grated coconut.
Non-stick muffin molds
Fitchef: @haveanicebreak
Italy, Lombardia
| Energy (kcal) | 220.09 |
| Carbohydrates (g) | 42.98 |
| of which Sugars (g) | 22.25 |
| Fat (g) | 2.57 |
| of which Saturates (g) | 0.55 |
| Protein (g) | 6.61 |
| Fiber (g) | 4.53 |
