Preheat oven to 170 Celsius and line a muffin tray with 9 muffin cases.
Add the coconut yoghurt, nut butter, maple syrup, almond milk and lemon juice to a large bowl and mix until combined.
Add the flour, baking powder, bi-carb soda and chocolate chips and fold together.
Divide the batter out evenly between the 9 muffin cases and bake for 20mins.
While the muffins are cooking, mix the coconut yoghurt and maple syrup for the ganache. Sift the cacao powder into the bowl and mix using a fork to ensure there are no lumps.
Pipe or spread the ganache onto each muffin and enjoy!
