Healthy and light cupcakes

Ingredients for 1 servings:

• 2 eggs
• 1 banana(s)
• 200 g low-fat curd cheese
• 75 g spelt flour or whole wheat flour
• 25 g almonds, ground
• 1 tsp baking powder
• some cinnamon or vanilla
• n. B. Date(s) or other sweetener, optional
• 75 g low-fat curd cheese
• 20 g almond butter
• n. B. Sweeteners such as honey, etc., optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

no sugar and only little healthy fat

First, separate the eggs. Beat the egg whites until stiff. Puree the banana or mash it with a fork, adding more sweetener if desired. Beat the egg yolks and banana until fluffy. Fold in the quark. Mix the ground almonds, flour, and baking powder, along with a little cinnamon or vanilla if desired, and stir into the egg yolk and quark mixture. Finally, fold in the beaten egg whites. Line a muffin tin with baking cups and distribute the batter evenly. Bake the muffins at 160 degrees Celsius (convection oven) for about 20-25 minutes. For the frosting, mix the quark with the almond butter, sweetening if desired. Fill the mixture into a piping bag and pipe onto the cooled muffins.