Today I’ve got a delicious and easy banana almond muffin recipe for you. As always: Super healthy! They get luscious because of a grated apple and the vanilla coconut yoghurt from Harvest Moon. Topped with a delicious blackberry and a little bit dark chocolate (you get sugarfree & healthy chocolate at Denn’s and Veganz) my healthy, gluten free & soy free Banana- Almond- Chocolate- Muffin is prepared!
200ml Almond Milk
150g chickpea flour
50g chestnut flour
20-30ml agave- or maple syrup
1/2 grated apple
1/2 winestone backing powder
a handful of little almond slices
Coconut Yoghurt (I used vanilla flavor, soyfree)
Mix all ingridients together – except for the yoghurt, the blackberries and the chocolate. They stay in the oven at 180 degrees for about 20-25 minutes. I opened the oven again and again to have a look at the texture and to make a hollow in the middle of the muffin. I used a knife. This hollow is for the yoghurt. As soon as the muffins are cooled down you can fill in the coconut yoghurt and top it with melted chocolate and a blackberries. Enjoy!