Banana cupcakes with coconut frost

INGREDIENTS:

1 1/2 C. oat flour (could be gluten-free)
1 very ripe banana
2 Tbsp. date paste (just mix dates with a little bit of water)
1/2 C. vegetable milk
1 Tbsp. baking powder
cinammon powder
1/4 of vanilla bean

FOR THE FROSTING:

1/2 C.  green coconut-meat
2 Tbsp. coconut water
1 lemon (juice)
maple syrup *optional*
some date to decorate




INSTRUCTIONS:

  Smash the banana until is smooth and has not lumps. Reserve. Now mix the flour with the cinammon, baking soda and vainilla (cut it half the vine and scratch out the paste) without stop mixing add the banana and milk and whisk until is all incorporate.

  Pour the mix into silicon cupcakes molds and put them on a tray and bake at 18°C (360°F) for 20-300minutes and let them cool totally before unmold.

  FOR THE FROSTING: Mix all the ingredients in a food processor or a high-speed blender until it gets creamy.

  Now put the cup cakes on a plate and frost them and for the small balls just tear some dates and makes small ball and put them on the top of each cupcakes.
Enjoy!!!!