Preheat the oven to 180°C (350°F) or gas mark 4. Line a standard 12-hole muffin tray with paper liners to prevent sticking and ensure easy removal.

In a medium-sized mixing bowl, whisk together the mashed bananas, eggs, olive oil, and carob syrup. Blend the ingredients until the mixture is smooth and well unified.

Add the almond meal, buckwheat flour, ground cinnamon, baking powder, vanilla powder, cacao powder, and green stevia powder into the wet ingredients. Stir gently until everything is just combined, forming a thick, cohesive batter.

Pour in the milk of your choice and stir again to loosen the batter slightly, ensuring a moist and tender crumb in the finished cupcakes.

Evenly distribute the batter among the prepared muffin cases, filling each about three-quarters full. If desired, place a few thin slices of banana on top of each mound of batter for a charming and flavorful garnish.

Slide the muffin tray into the preheated oven and bake for 18 to 20 minutes, or until a skewer inserted into the center of a cupcake comes out clean, signaling they are perfectly cooked.

Allow the cupcakes to cool slightly before serving. Enjoy them warm for a soft, delicate texture or cooled for a firmer bite. They are delicious as-is or even better with a generous smear of creamy peanut butter.

Store any leftovers in an airtight container in the refrigerator for up to three days, or freeze to enjoy at a later time.