A small stock of egg whites, so hello to the little moist cakes! Always wanting to add a little fruit for even more softness and freshness, and with the caramel, it's a delight.
In a mixing bowl, combine the almond flour with the all-purpose flour, cornstarch, baking powder, sugar, and lime zest. Add the melted butter and mix.
Beat the egg whites until stiff peaks form and gently fold them into the mixture using a spatula. Peel the banana and slice it into rounds.
Place a small amount of batter at the bottom of the muffin cups. Add a slice of banana, a bit of salted caramel, and cover with batter.
Bake in a preheated oven at 180° for 20 minutes. Let cool on a rack before unmolding.
To finish, note: It is important to carefully remove the muffins from the mold as they are quite narrow and can easily break. The removal will be easier if the muffin is wider, as the batter will be able to spread more around the edges.
0 servings
5
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