Ingredients :
1/2 cup of hazelnut/almond meal
1/2 cup of shredded coconuts
2 eggs
1/2 tspn baking powder
1 smashed banana
1 tspn carob molasses
1 tablespoon of olive oil
Instructions:

Mix them all with a wooden spoon, fill muffin molds and cook in a preheated oven for 15-20 minutes at 180C degrees.
My little diabetic absolutely loved this cake! And the pleasure of baking a cake for your little one that would not make her blood sugar jump is..priceless.
* original recipe is anonymous and contains coconut flour, butter and honey instead