Healthy Chocolate-Banana Cupcakes

Grind the rolled oats in a blender or coffee grinder.

Mash the banana with a fork, add the egg, and whisk well.

Add the sour cream and whisk again.

Then fold in all the dry ingredients: ground oats, cocoa powder, baking powder, and sweetener.

Divide the batter among the muffin molds.

Bake in a preheated oven at 180°C (350°F) for 25-30 minutes.

Combine the fat-free quark (or smooth curd), cream cheese, cocoa powder, and sweetener, then whip until smooth.

Melt the chocolate in the microwave in short bursts, add it to the frosting, and whip again.

Transfer the prepared frosting into a piping bag fitted with a nozzle.

Pipe swirls of frosting onto the cooled cupcakes. Decorate as desired.