Preheat the oven to 180 degrees with top and bottom heat.
Finely mash the peeled bananas with a fork, mix in the oat flakes and almond milk and season with cinnamon. Pour a slightly heaped teaspoon of the mixture into the hollows of a mini muffin tray, place it on a baking rack and bake the balls on the middle shelf for about 12 to 15 minutes. Let the balls cool down a little before removing them.
Fruit of your choice goes with it.
Tip: Ripe bananas bring a lot of sweetness with them, so they weren`t additionally sweetened. The basic recipe can be complemented well with nut and almond slivers or coconut flakes. The recipe makes 24 scoops.
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